Recipe: Spinach and Lentil Soup

Spinach and Lentil Soup
Source: Greek Vegetarian Cookery, Jack Santa Maria
Yield: 4 servings

1 lb spinach, washed, drained, chopped
1 cup lentils
a few bay leaves
3 tbsp olive oil
1 bunch green onions, sliced
2 garlic cloves, chopped
1/2 tsp cumin powder
1/2 tsp salt
1 pinch black pepper
water/stock as required

Boil lentils in 4 cups water with bay leaves until they are soft.

Heat oil in a pot and gently fry the green onions for 2 minutes. Add garlic and seasonings. Add spinach. Mix well and put in cooked lentils. Add another pint of water or stock and cook for a further 15 minutes.