Middle Eastern Lentils and Endive

from New Vegetarian Cooking, by Rose Elliot

Ingredients:

• 1 TB olive oil
• 1 onion, sliced
• 1 tsp ground coriander
• 1 tsp. ground cumin
• 6 c. endive or spinach
• 2 x 15oz cans green lentils, drained
• 2 garlic cloves, crushed
• juice of 1/2 lemon
• salt and pepper to taste

Directions:

1. Heat the olive oil in a large saucepan, add the onion, and cook until for around 5 minutes or until tender.
2. Add the coriander and cumin and stir for a few seconds over the heat as the aroma is released, then add the endive or spinach.  Continue to cook for around 10 minutes, as the greens shrink and become tender.  You can cut it a few times with the end of a metal spatula and move it around to help it cook evenly.
3. When the greens are done, add the lentils and cook gently for a few minutes until they’re hot.  Then stir in the garlic, lemon juice, and salt and pepper.

Serves 4