In this vegetarian dish, spinach and tomatoes are stewed with yellow split peas and served with rice. It can be served hot or cold.
Makes 4-5 servings
Cooking Time: 45 minutes
- 3 Tbs small yellow split peas
- 2 Tbs rice
- 2 bunches of spinach, chopped
- 1 onion diced finely
- ½ bunch of cilantro
- 2 Tbs oil 2 cloves of crushed or grated garlic
- 1 14 oz can of diced tomatoes or 3 fresh tomatoes peeled and diced
- 1 Tbs tomato pasteSalt and pepper
Place rice in ½ cup of water and let soak for 30 minutes. While rice is soaking, heat oil in dutch oven on medium heat and add onion. Fry onion for 5-10 minutes until translucent and slightly brown. Add cilantro and garlic and cook for another 3 minutes.
Add tomatoes, tomato paste, spinach, salt and pepper and cook for another 3-5 minutes. Add lentils, rice (with water) and bring to a simmer. Cover pot and cook for 25 minutes. Additional water may need to be added.
Serves well with rice or pita bread. Otherwise it works great as a side or main dish for lunch or dinner.
Recipe courtesy of Denise Ezial
Photography by Ezra Moussa