Makes 2 generous servings
1/2 cup green lentils
1-2 cups water
1 tablespoon olive oil
1 tablespoon diced shallots
2 cups baby spinach leaves
1/2 cup halved grape tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place the lentils in a pot with the water and a large pinch of salt and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.