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Lentils:
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16 oz. package of frozen creamed spinach
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1 ½ cups diced carrots
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16 oz. dried lentils
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5 cloves garlic – chopped
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29 oz. can crushed or tomato puree
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3 - 4 cups water (as needed)
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1 tsp. salt
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1 tsp. black pepper
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1 tsp. dried oregano
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½ tsp. cinnamon
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1 bay leaf
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2 tablespoons olive oil
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For the Rice:
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2 cups uncooked rice
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¼ tsp. turmeric
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Topping for the Lentils:
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1 red onion – sliced
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½ cup Italian parsley – chopped
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3 cloves garlic – chopped
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¼ tsp. salt
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¼ tsp. sugar
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¼ tsp. red pepper flakes
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1 tablespoon olive oil
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For the eggs:
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2 eggs – beaten with a splash of milk
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1 tsp. olive oil
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