---------- Recipe via Meal-Master (tm) v8.02
       Title: Lentil and Spinach Soup, Adas Bi Sabaanikh (V
  Categories: Soups, Prodigy, Dec.
       Yield: 6 servings
   1 1/2 c  Dried lentils
       8 c  Water
       1 lg Onion; chopped
       3    Garlic cloves; crushed
       6 oz Tomato paste
       2 bn Spinach; cleaned & chopped
     1/2 c  Fresh parsley
     1/4 ts Freshly ground pepper
     1/8 ts Crushed red hot pepper flake
     1/4 c  Fresh lemon juice
   This is a Middle Eastern soup, typical of the simple
   foods served in the desert regions. Serve with pita
   bread and a grain or vegetable dish for a simple meal.
   This soup is also food served cold, stuffed into a
   pita bread. Place the lentils and water in a large
   pot. Bring to a boil, cover, and cook for 30 minutes
   over medium low heat. Add the onion , tomato paste and
   garlic and cook an additional 30 minutes. Add the
   spinach, parsley, and peppers. Mix well and cook for
   another 10 minutes. Add the lemon juice just before
   serving. Mix in well and serve at once. I added a bit
   of fresh ground nutmeg & salt to taste. Note: I have
   found that balsamic vinegar in place of lemon juice is
   wonderful with lentils and imparts a slightly sweet
   taste... Nutrition (per serving): 251 calories Total
   Fat 1 g (4% of calories) Source: The New McDougall
   Cookbook, Page (s): 161, Date Published: 1993
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á
 MM: Lentil Rice Burgers (Vegan)