Comfort food · Dinner · Middle Eastern

Syrian Spinach and Lentils

I have to thank ABC’s Diane Sawyer for this recipe.  During her travels to the Middle East she had the opportunity to taste the local food and share it with us back in the states.  This recipe visually looks ok, sounds good , but tastes  AMAZING.  I grew up with a lot of lentil soup and generally enjoy the flavor, but this was a great combination and I will be making this often.  It is loaded in magnesium and folic acids–so it is a super yummy way to get a lot of good stuff into your diet.  Not to mention that it is hearty and filling.  So here it is.

Ingredients

1 16 oz frozen leaf spinach

1 medium-size onion, peeled

5 tbsp. vegetable oil

2 cloves garlic, peeled and minced

1 cup dried lentils, picked over, washed, and drained

1 1/2 to 1 3/4 tsp. salt

1 tsp. ground cumin seeds

1/8 tsp. freshly ground black pepper

Cooking Directions

Cut the onion in half lengthwise, and then cut the halves into fine half rings.

Heat the oil in and add the onion and garlic.

Stir and saute for 2 minutes.

Now put in the lentils and 3 cups of water. Bring to a boil.

Cover, lower heat and simmer about 25 minutes or until lentils are just tender.

Add the thawed and drained spinach leaves along with salt and cumin.

Stir to mix and bring to a simmer.

Cover and simmer another 10 to 15 minutes or until spinach is tender and well-mixed into the lentils. Stir gently a few times during this period.

Put in the black pepper and mix again.

This dish may easily be made ahead of time and reheated.

 

11 thoughts on “Syrian Spinach and Lentils

  1. This looks yum! Have you ever had it the day after cold? If so how do you like it? I’m a huge fan of things that can be eaten the next day that don’t require being heated up, especially when it’s hot out!

    1. Actually I have…I made this and portioned it out for a week’s worth of lunch and I ate it cold, our just zapped it for a min in the microwave just so that it is not super cold. It tates great !

  2. This combination sounds very much like something I had at a tapas restaurant recently, only in that case it was made with chickpeas. I’m going to have try it, because I’m desperate to replicate that flavor!

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