Lentils and Spinach

2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes, or omit bouillon and water and use broth instead!! :)
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1/8-1/4 C lemon or lime juice (to taste) I just use bottled... no shame. :)


1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.

2. Add remaining ingredients, except for spinach and lime juice. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft. (In crock pot, place all ingredients into pot and turn to low, cooking for minimum of 4hours or until lentils are tender, then follow step three as you would stove top prep.)

3. 5 minutes before serving, add spinach and lime juice. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on allrecipes.com)

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.