Instructions: Combine the lentils, onion, 2 of the garlic cloves, water, and bay leaf in a saucepan and bring to a boil. Reduce heat, cover, and simmer 30 until the lentils are tender. Add salt and freshly ground pepper to taste.

Meanwhile, stem and wash the spinach. Chop and wilt in its own liquid in a large frying pan. Drain the lentils, retaining some of the liquid, discard the bay leaf, and add the lentils to the spinach. Stir together, moisten with some of the cooking liquid from the lentils, and add the coriander, cumin, remaining garlic, and more salt and pepper to taste. Stir together over medium heat for about 5 minutes and serve. The dish will keep for a two in the refrigerator.

NOTES : Lentils and other beans go nicely with spinach. You can also make this dish Swiss chard.

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