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1
Line 2 baking sheets with paper towels.
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2
In a kettle of boiling salted water blanch spinach in small batches 2 seconds and transfer with tongs to paper towels, laying it flat, to drain.
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3
In a saucepan bring 4 cups of water to a boil with lentils.
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4
Simmer lentils, covered 15 minutes and add salt to taste.
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5
Simmer lentils, covered, until just tender, 3 to 5 minutes more, and drain well.
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6
Transfer lentils to a bowl.
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7
While lentils are cooking, in a heavy skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened, about 5 minutes.
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8
Stir in lentils, vinegar, and salt and pepper to taste.
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9
Cook lentil mixture, stirring, until just heated through and keep warm.
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10
In a bowl whisk together yogurt and garlic paste.
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11
Peel cucumber and remove any seeds.
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12
Cut cucumber into 1-inch pieces and in a blender blend until smooth.
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13
Whisk cucumber into yogurt mixture with salt and pepper to taste and let sauce come to room temperature.
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14
Preheat oven to 400F.
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15
and lightly oil a shallow baking pan.
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16
Pat flounder fillets dry and season with salt and pepper.
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17
Divide spinach among fillets, overlapping leaves to cover each fillet completely on one side, and transfer fillets, spinach sides down, to oiled pan.
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18
Sprinkle top of fillets with half of mint and wrap with remaining spinach, overlapping leaves until fillets are completely covered.
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19
Brush tops of fillets with remaining 2 tablespoons oil and bake fillets in middle of oven until cooked through, about 10 minutes.
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20
Stir remaining mint into sauce and stir feta into lentil mixture.
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21
Divide lentil mixture among 6 plates and top with fillets.
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22
Spoon some of sauce onto each plate and garnish fillets with mint sprigs.
