By AbbeySharp Breakfast Middle Eastern & Indian Baking
January 30, 2017
Quick tip: Make use of homemade fresh or frozen tomato sauce if you have it on hand.
Abbey Sharp is a Media Registered Dietitian (RD), national TV spokesperson, YouTuber, food writer and blogger, recipe developer, and the founder of Abbey's Kitchen Inc. Abbey is a regular contributor to TV shows (like Marilyn Denis Show), print (Ricardo Magazine, Best Health Magazine), and online publications (Shape Magazine), her Youtube channel Abbey’s Kitchen and her acclaimed food blog. Abbey’s first Penguin published cookbook is due in stores Winter 2017.
1 Tbsp (15 mL) olive oil
1 1/2 tsp (7 mL) cumin
1 1/2 tsp (7 mL) paprika
1 (23 oz/680 mL) can tomato sauce
6 cups (1.5 L) baby spinach
1 1/2 cups (375 mL) cooked green lentils
to taste, salt and pepper