2 cans of cooked lentils with liquid
4 tablespoons of olive oil
1 cup of finely chopped onion
1 handful of cooked spinach, chopped
2 tablespoons of tomato extract
salt and black pepper to taste
2 cans of cooked lentils with liquid
4 tablespoons of olive oil
1 cup of finely chopped onion
1 handful of cooked spinach, chopped
2 tablespoons of tomato extract
salt and black pepper to taste
Fry the onions in olive oil and add the spinach
Reduce heat and simmer for 5 more minutes
Combine the lentil mixture, tomato extract, salt, and pepper
Simmer for 15 minutes
Serve 4 or 5 portions.
