Lemony Lentils and Spinach

• 1 cup French lentils (green lentils)
• 3 cups water
• 1 medium onion, sliced
• 14 cup olive oil
• 3 garlic cloves, peeled & minced
• 14 cup fresh cilantro, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed & squeezed to get rid of excess liquid (may use fresh if available)
• 2 medium potatoes, peeled and sliced (optional)
• salt & freshly ground black pepper
• 14 cup fresh lemon juice

1. Bring water & lentils to a boil in a large heavy pot.
2. Reduce heat, cover & simmer 20 minutes.
3. Meanwhile, saute the onion in a large pot in oil.
4. Stir in garlic, cilantro, and spinach and saute 5 minutes, stirring frequently.
5. Add potatoes and lentils with cooking liquid to cover.
6. Season with salt and pepper.
7. Bring to boil, reduce heat to simmer; cook 20 minutes.
8. Stir in lemon juice; serve immediately or when cooled or chilled as desired.

water, onion, olive oil, garlic, fresh cilantro, liquid, potatoes, salt, lemon juice

Taken from www.food.com/recipe/lemony-lentils-and-spinach-205569 (may not work)