Shula Kalambar

1. 1

   Boil the lentils in water for about 20 minutes, or until very tender, adding salt when they begin to soften, then drain.

2. 2

   Wash and drain the spinach and remove any hard stems.

3. 3

   Put it in the pan with the lid on over very low heat for a minute or two, until the leaves crumple into a soft mass.

4. 4

   They will steam in the water that clings to them.

5. 5

   If using frozen spinach, defrost.

6. 6

   Cut the spinach leaves into ribbons.

7. 7

   Heat the butter or oil in the pan.

8. 8

   Add the garlic with the coriander and cumin and stir for a moment or so, until the aroma rises.

9. 9

   Now put in the lentils and spinach, add pepper, stir very well, and cook for a few minutes more.

* Per serving · 4 servings · Values may vary.