Ingredients

Instructions

  1. sort and rinse lentils.
  2. cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
  3. drain liquid, reserving 1 cup.
  4. add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes.
  5. add remainder of reserved liquid, lemon juice, olive oil and dried mint.
  6. continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
  7. add salt and pepper to taste.