Lentils, Spinach and Feta

December 11, 2007

4-5 cloves garlic, minced
1/2 -1 onion, chopped
good olive oil
1 c. french green lentils, rinsed
chicken or vegetable broth
large bunch spinach, washed
1/2 plus jar cubed feta in oil and spices, drained
juice from 1 lemon

Saute garlic and onion with olive oil in heavy-bottomed pot. Add lentils and stir for one minute. Cover lentils (one-inch over) with broth and bring to boil. Reduce heat to simmer and cook lentils until done. Add spinach, tossing until wilted. Add feta and squeeze lemon juice over.

Serve warm or at room-temperature plain, or over brown or white rice.

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