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. ---------------------------------------------------------------------------
Nutrition
Ingredients
