Ingredients


3 cups dry brown lentils (OR 2 cans of cooked lentils)

3 - 4 large red potatoes, peeled and finely chopped

4 - 6 carrots, peeled and finely chopped

1 yellow onion, peeled and finely chopped

1 large bunch of fresh spinach (or kale or swiss chard), washed and chopped lengthwise

1 14-oz can of diced tomatoes, optional

Directions


1. Soak the lentils in 2 quarts of water for three hours. If using canned lentils add the drained and rinsed lentils and the water in a large pot. Cook lentils at a simmer.

2. As they cook, add the potatoes, carrots, and onion to the pot and continue to simmer for 1 hour or until lentils and vegetables are soft.

3. Add the chopped greens to the pot and stir. Add the can of optional tomatoes now also. Simmer for another 10 minutes or so.

4. Serve when the greens have cooked down. For a spicy flavor, add powdered curry powder to taste and/or a few dashes of Jamaican "jerk" sauce.

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