1 cup green lentils (sometimes called French Lentils)
1 pint cherry or grape tomatoes
Very large bunch of spinach (can also use Arugula or other green in place of spinach)
Chopped fresh oregano to taste
Black or Kalamata olives cut in half
Salt and Pepper to taste
Balsamic Vinegar, ¼ cup or to taste– Fig, Vincotto or Traditional Aceto Balsamic all work well. Make sure you buy good quality balsamic vinegar. I get mine from The Olive Tap in Long Grove, IL. It can be purchased online as well.
Rinse the lentils and place in a medium cooking pan. Add water to cover the lentils to about 1 inch above the top of the lentils.
Bring to a boil, stir once, and reduce the heat to simmer. Loosely cover the pan, stir occasionally and cook for about 18 – 20 minutes or until tender.
When the lentils have about 3 -4 minutes left to cook (you will be able to tell by testing for doneness) add the spinach and let it steam in the pan with the lentils.
When finished, remove from the heat and add rest of ingredients, toss together with the balsamic vinegar at the very end and enjoy!