Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Spinach & Lentil Soup (Santa Maria)

1 lb Spinach, washed & drained

1 c Lentils

A few bay leaves 3 tb Olive oil

1 bn Green onions, sliced

2 Garlic cloves, chopped

1/2 ts Cumin powder

1/2 ts Salt

1 pn Black pepper

Water/stock as required Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes. Jack Santa Maria, "Greek Vegetarian Cookery"

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