Cookbook author gives tips on how to make dandelions for dinner

Dandelions have taken up residence in yards and ditchesall over the province. Some people spray them, others spend hours and hours digging them out.However, one Saskatchewanchef offers a different suggestion.

Habeeb Salloum, author of Arab Cooking on a Saskatchewan HomesteadI,said"it saves you digging them out and throwing them in the garbage, it's good for the environment, and it's good for your health."

Salloumsaidspringisthebesttimetoeatdandelionleavesbecausetheyhaveapleasantlybittertasteandsuggestedtheybe used in place of spinach.

Habeen Salloum'srecipe for dandelion and lentil soup

1 cup lentils, rinsed
9 cups water
4 tablespoons cooking oil
2 medium onions, chopped
2 cloves garlic, crushed
1 small hot pepper, finely chopped
4 tablespoons finelychopped fresh coriander leaves
1 bunch dandelion (about 1 pound) thoroughly washed and chopped
1/2 cup lemon juice
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons cumin

Place the lentils and water in a saucepan and bring to a boil. Cover, then cook over medium heat for 30 minutes.

Meanwhile, heat oil in a frying pan and sautonions, garlic and hot pepper over medium tolow heat for 10 minutes. Add the frying pan content to the lentils, then stir in remaining ingredients and bring to a boil. Cover and cook over medium heat for 30 minutes, then serve hot.

Serves 10-12.