Mediterranean Lentils

1. 1

   sort and rinse lentils.

2. 2

   cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.

3. 3

   drain liquid, reserving 1 cup.

4. 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. 5

   add remainder of reserved liquid, lemon juice, olive oil and dried mint.

6. 6

   continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.

7. 7

   add salt and pepper to taste.

No additional tips available.