Sauteed Lentils And Spinach Over Polenta - cooking recipe

Ingredients

4 ounces refrigerated prepared polenta, sliced thin
2 tablespoons dried lentils
1 garlic clove
1/8 cup onion, sliced
2 shiitake mushroom caps, sliced
2 cups spinach
1/2 cup chopped tomato
1 tablespoon tomato sauce
1 tablespoon water
1 teaspoon red wine vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon capers
1 tablespoon pine nuts
1 tablespoon feta (tomato herb is best)

Preparation

In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.