- Sort and rinse lentils with cool water and drain. In saucepan, combine lentils with 3 cups fresh water. Bring to a slow boil, reduce heat and simmer, partially covered until tender (30-45 minutes). Drain excess water from lentils, if necessary.
- In fry pan, heat oil, add garlic and soften for 1-2 minutes. Add spinach, salt and pepper and cook until spinach is warmed through. Combine spinach with lentils and garnish with roasted red pepper strips, if desired.
- 1 cup ivory lentils
- 3 tbsp. olive oil
- 3 cloves garlic, chopped
- 10 oz. bag frozen chopped spinach, thaw and squeeze out excess water
- salt and pepper to taste
- sweet roasted pepper strips for garnish, optional