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   Greek Recipes

Soups & Stews

Spinach and Lentil Soup / Spanaki me Faki

 
This is a great combination of tastes that is served on a chilly Spring Day.

Ingredients

 
1 lb. fresh spinach (or frozen thawed and drained) 1 clove garlic, mashed
1 cup dried lentils 1/2 tsp. ground cumin
1/2 cup olive oil salt and pepper
1 chopped onion  
 

Wash and drain your spinach and cut any large leaves in half. In a large pot, cook the lentils in enough water to cover them, until they are soft.

In a separate pan, heat the olive oil and saut the onions and garlic until translucent and pour this into the lentils with the oil.

Add the cumin, spinach and salt and pepper and simmer it all together until the spinach settles and the lentils are very soft.

Susies Note: You can make this soup as thick or as thin that you prefer by adding more or less water. I like a thick version with lots of crusty bread.

 

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