Title: Spinach & Lentil Soup
Categories: Ethnic Soup Appetizer Vegetarian
Yield: 4 Servings

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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