Spinach and Lentils

• 1 ¼ lbs of spinach
• 1 medium onion, peeled
• 5 Tbsp oil
• 2 cloves garlic, peeled and minced
• 1 cup dried lentils (pink!) picked over, washed and drained
• 1 ½ to 1 ¾ tsp salt (less if sea salt)
• 1 tsp ground cumin seeds
• 1/8 tsp freshly ground black pepper

Serves 6 (1 hour w/ prep time)

1. Separate spinach and wash well. Keep Pink Roots!
2. Bunch up leaves and cut crosswise into ½” wide strips.
3. Cut each root into 2 or 3 pieces ( I use stems too)
4. Cut onion in half lengthwise and then into fine rings.
5. Heat oil, saute garlic and onion (2 minutes)
6. Add lentils and 3 cups of water
7. Bring to boil

Submitted by Pam Tinker