Adas be Sabanekh

A recipe from Lebanon!

Time: about an hour
Servings: about 6

* 1/2 lb lentils
* 1 cup sliced onion
* 1/4 cup olive oil
* 3 peeled & chopped cloves of garlic
* 1/4 cup chopped fresh corriander (aka, cilantro)
* 10 ounces chopped, frozen spinach that has been thawed
* 2 medium waxy potatoes, peeled and sliced
* salt
* ground black pepper
* 1/4 cup lemon juice

1. Wash & pick over lentils. Place in a saucepan & cover with water. Bring to a boil. Cook, covered, about 20 minutes.

2. Meanwhile, brown the onion in oil in a large pan. Stir in the garlic & corriander. Add the spinach. Saute 5 to 6 minutes, stirring frequently. Add the potatoes, cooked lentils, & enough lentil cooking liquid to cover. Season with salt & pepper.

3. Bring to a boil, lower heat, & simmer for about 20 minutes.

4. Stir in the lemon juice. Can be served hot, lukewarm, or cold.