Author Notes
From a Mediterranean restaurant. —WFO Opa
Ingredients
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4 cups
Broth
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1 cup
lentils, rinsed and picked over
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1/2 cup
thinly sliced onion
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1/2 cup
thinly sliced carrots
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1 teaspoon
minced fresh garlic
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1/4 cup
cilantro
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4 cups
chopped fresh spinach
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1/4
preserved lemon rinsed and pulp removed
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Salt and pepper to taste
Directions
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Measure the vegetable broth, lentils, onion, carrots, preserved lemon and garlic into a slow cooker pot. Stir together, cover, and set on low for 8-10 hours. At this point, the lentils should be very soft. Mash some with a fork against the side of the pot to thicken.
Stir in the spinach and cilantro. Cover and continue to cook for 20 minutes longer. Salt and pepper to taste. Serve hot with fresh pita bread.
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