Moroccan Spinach and Lentils side dish

Adapted from Café Morocco by Anissa Helou
  • ¾ c. green lentils
  • ½ lb spinach
  • 1 bunch cilantro – minced
  • 1 small onion (or your green onions) – thinly sliced
  • ¼ c. olive oil
  • 1 ½ t. cumin
  • 1 t. paprika
  • Sea salt & black pepper to taste
  • Juice of 1 lemon – or to taste

  1. Put lentils in a large saucepan and cover with 2½ cups of water. Bring to a boil, reduce heat to medium high and cook covered for 15 mins. Stir in spinach, cilantro and onion. Cover again and cook until spinach has wilted. Stir in olive oil, cumin, paprika and black pepper. Continue to cook covered until lentils are tender and the dish is saucy. Be sure the dish doesn’t dry out, add water if necessary, or boil uncovered if too watery. Finish with lemon juice and salt to taste.