Lentils With Spinach
Sample Dishes from Turkish Cuisine
Lentils
With Spinach (Mercimekli
Ispanak Başı)
| Ingredients | Measure | Amount |
| Green lentil | 1 1/2 cup | 260 gr |
| Water | 2 1/2 cup | 500 gr |
| Onion | 1 large size | 100 gr |
| Olive Oil | 8 tablespoon | 80 gr |
| Tomatoe paste | 3 tablespoon | 30 gr |
| Salt | 2 teaspoon | 12 gr |
| Spinach | - - | 750 gr |
| Lemon juice | 3 tablespoon | 30 gr |
Preparation
Soak lentils overnight
with 1 cup of water. Cook with 1 cup of water for 30 minutes or until tender.
Set aside. Reserve liquid. Saute chopped onion in oil for 5 minutes in a covered
pan stirring occasionally. Add lentils reserved liquid, tomato paste and salt;
stir. Bring to boil. Stir in coarsely chopped spinach and stems. Simmer for
8-10 minutes. Add lemon juice before serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 315 cal |
| Protein | 15,5 g |
| Fat | 14,2 g |
| Carbohydrates | 35,2 g |
| Calcium | 157 mg |
| Iron | 7,18 mg |
| Phosphorus | 243 mg |
| Zinc | 3 mg |
| Sodium | 856 mg |
| Vitamin A | 10289 iu |
| Thiamine | 0,27 mg |
| Riboflavin | 0,34 mg |
| Niacin | 1,84 mg |
| Vitamin C | 35 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
The recipe is
from Içel province. In summer, fresh tomatoes are used instead of tomato paste.
It is served as a main dish for lunch or supper
with pilaf and yogurt.