The filling can be used in stuffing vegetables or a filling in a rice paper sambusa* pastry.
2 cups (240 ml) organic vegetable stock
½ cup (120 ml) dried organic brown or green lentils
⅓ cup (80 ml) dried onions
1 Tbs. (15 ml) olive oil
2 slivered garlic cloves
2 cups (455 g) organic spinach, lightly packed
pinch or two of nutmeg
black pepper
1. Put the water and lentils in a saucepan and bring to a boil over high heart.
2. Stir to prevent them from sticking.
3. Lower the heat to medium-low, cover, and simmer, stirring, until they are tender button mushy, about 15 minutes.
4. Drain and discard the liquid.
5. Cook the onions in oil over medium-high heat about 3 minutes.
6. Lower the temperature to medium-low, add the garlic, and cook, stir for 5 minutes.
7. Add the spinach and stir to combine.
8. Cover and cook until he spinach wilts, 1-2 minutes.
9. Remove from the heat and stir in the lentils and nutmeg.
10. Season with pepper to taste.
*Making sambusa: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-sambusa.html
Makes 2 cups (455g)
2 cups (240 ml) organic vegetable stock
½ cup (120 ml) dried organic brown or green lentils
⅓ cup (80 ml) dried onions
1 Tbs. (15 ml) olive oil
2 slivered garlic cloves
2 cups (455 g) organic spinach, lightly packed
pinch or two of nutmeg
black pepper
1. Put the water and lentils in a saucepan and bring to a boil over high heart.
2. Stir to prevent them from sticking.
3. Lower the heat to medium-low, cover, and simmer, stirring, until they are tender button mushy, about 15 minutes.
4. Drain and discard the liquid.
5. Cook the onions in oil over medium-high heat about 3 minutes.
6. Lower the temperature to medium-low, add the garlic, and cook, stir for 5 minutes.
7. Add the spinach and stir to combine.
8. Cover and cook until he spinach wilts, 1-2 minutes.
9. Remove from the heat and stir in the lentils and nutmeg.
10. Season with pepper to taste.
*Making sambusa: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-sambusa.html
