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

Ingredients:

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