| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | Lebanese |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDF1
Drain the black-eyed peas and lentils and rinse them under cold water and place them in a pot.
2
Cover with the chicken stock and bring to a boil.
3
Reduce the heat to a gentle simmer and cook for 25 minutes or until the beans and lentils are cooked and tender. Add more stock if needed.
4
To make the crispy onions, fill a shallow pan two-thirds of the way with the oil and add the onions to the cold oil.
5
Place the pan over medium heat and cook the onions, for 5-10 minutes until golden and crisp. Drain on paper towels and season with salt.
6
To make the dressing, combine the dressing ingredients and set aside.
7
Combine the beans, lentils, and spinach. Top with crispy onions, pumpkin seeds and serve.
