2 cups lentils, rinsed
8 cups water
1 cube vegetable bouillon
1 tsp. salt
1 tsp. pepper
1 tsp. dill
1 onion, chopped
5 cloves garlic, sliced
1/2 pound spinach
2 carrots, chopped
10 mushrooms, sliced
1 can crushed tomatoes
olive oil
In a large pot over medium heat, sautee the onion and garlic in a few tablespoons of olive oil until translucent, about 5 minutes. Add the mushrooms and carrots, adding a little water if necessary so they don’t stick, about 5-10 minutes. Add the salt, pepper, and dill and stir. Add the lentils and stir a few times, then add the water. Crumble the bouillon and add. Bring to a boil then lower to a simmer. Cover and let simmer for about 20 minutes or until the lentils begin to soften. Add the spinach, tomatoes, and more salt and pepper to taste. Cook about 10 minutes more.
Serve very hot, with bread.