Mediterranean Lentils - cooking recipe

Ingredients

8 ounces dried brown lentils
water
10 ounces baby spinach leaves (one whole bag)
1/3 - 1/2 cup olive oil
2 -4 tablespoons fresh lemon juice
2 -4 tablespoons dried mint
salt and pepper

Preparation

sort and rinse lentils.
cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
drain liquid, reserving 1 cup.
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.
add remainder of reserved liquid, lemon juice, olive oil and dried mint.
continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
add salt and pepper to taste.