ADAS BE SABANEKH (Lentils with Spinach)
Ingredients
2 pound lentils
1 cup sliced onion
4 cup olive oil
3 cloves garlic, finely chopped
4 cup chopped fresh coriander (or Italian parsley)
10 ounces frozen spinach leaves, completely thawed and roughly chopped
2 medium waxy potatoes, peeled and sliced
Salt and freshly ground pepper
4 cup fresh lemon juice, or more to taste
Preparation
1. Place washed and picked-over lentils in pan and cover with water. Bring to a boil and cook, covered, about 20 minutes.
2. Meanwhile, brown onion in oil in large casserole. Stir in garlic and coriander. Add spinach and sauté 5 to 6 minutes, stirring often. Add potatoes, lentils, and enough lentil cooking water to cover. Season with salt and pepper. Bring to a boil, lower heat, and simmer until thick and soupy, about 20 minutes. Stir in lemon juice and serve cold or at room temp.

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