Recipe - Lentil And Spinach Soup Adas Bi Sabaanikh (V

1 One half cup Dried lentils
8 cup Water
1 lg Onion; chopped
3 Garlic cloves; crushed
6 ounce Tomato paste
2 bn Spinach; cleaned & chopped
One half cup Fresh parsley
One fourth teaspoon Freshly ground pepper
1/8 teaspoon Crushed red hot pepper flake
One fourth cup Fresh lemon juice

This is a Middle Eastern soup, typical of the simple foods served in the
desert regions. Serve with pita bread and a grain or vegetable dish for a
simple meal. This soup is also food served cold, stuffed into a pita bread.
Place the lentils and water in a large pot. Bring to a boil, cover, and
cook for 30 minutes over medium low heat. Add the onion , tomato paste and
garlic and cook an additional 30 minutes. Add the spinach, parsley, and
peppers. Mix well and cook for another 10 minutes. Add the lemon juice just
before serving. Mix in well and serve at once. I added a bit of fresh
ground nutmeg & salt to taste. Note: I have found that balsamic vinegar in
place of lemon juice is wonderful with lentils and imparts a slightly sweet
taste... Nutrition (per serving): 251 calories Total Fat 1 g (4% of
calories) Source: The New McDougall Cookbook, Page(s): 161, Date Published:
1993
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip