1 kg spinach
1 cup chick peas (Ruth used baby chickpeas)
1/2 cup lentils (Ruth used green French)
1 onion, finely chopped
5 tomatoes, peeled and diced
1 T lemon juice
1 T dill, chopped very fine
cooking oil
salt and pepper
Soak chickpeas overnight, drain, add fresh water, and boil until tender. Drain and set aside.
Steam spinach, drain, press to extract all moisture. (Ruth didn't)
Fry onions until they wilt, then add lentils, spinach, and tomatoes and cook over very low flame until lentils are very tender. Add hot water if necessary. Add boiled chickpeas, seasoning, dill, and lemon; and cook for another 5 minutes.
Source: unknown
Prepared by: Ruth for the February 2000 meeting