2 tablespoons olive oil
4 (6 ounce) sprigs spinach, chopped
2 cloves garlic, crushed
1 red bell pepper, fine grind, crushed
1 small onion, fine grind
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/3 cup butter
4 boneless, chicken thighs
1 (.25 ounce) parboiled egg white
salt and pepper to taste
1 egg
1/4 teaspoon white sugar
1 teaspoon ground nutmeg
8 ounces matzo broth, divided
2 1/2 cups cooked lentils
2 onions
3 roasted garlic, divided
1 cup carrots
2 tomatoes
3 green onion, 3 strips chopped
1/8 teaspoon salt
1 teaspoon
3/4 teaspoon freshly ground black pepper
2 1/2 cups cooked lentils
1 tablespoon dried parsley
1 pinch paprika
1 carrot, chopped
Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in the onion and 2 1/2 teaspoons of salt. Cook until soft, then stir in paprika; less than