Recipe
Persian lentils and spinach (Shula Kalambar)
Posted by : unknown
Preparation time : 20 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 250gr (8oz) large brown lentils soaked if needed
- 500fr (1lb) fresh spinach or 250gr (8oz)frozen leaf spinach
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 clove garlic, crushed
- Salt and black pepper
- 1-2 tablespoons butter or oil
Preparation
Boil the lentil until very tender, between 20 and 30 minutes
Wash the spinach carefully. If using frozen spinach, de-frost and drain well. Chop the spinach leaves finely and stw gently in their own juices until tender.
Drain the cooked lentils and add them to the spinach.
Season with coriander, cumin and garlic, and salt and pepper to taste. Stir well.
Add butter or oil, and serve
