Side Entrees > Lentil Shula Kalambar
April 3, 2009 by admin
Ingredients
- 200 g. brown lentils in 2 cups water
- 450 g. spinach
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 1 clove garlic
- salt and pepper to taste
- 3 tbsp. CapTri®
Cook lentils in water for an hour or until soft. Drain and add to rinsed spinach. Heat CapTri® and add spices. Pour CapTri® and spice mixture over lentils and spinach. Toss thoroughly. Serves four.
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