• 1 cups Lentils
  • 3 cups Water
  • 1 pound (1 large bunch) Spinach
  • 3 Tablespoons Organic Butter
  • 2 cloves of Minced Garlic
  • ½ Teaspoon Celtic Sea Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon ground Cumin 

Rinse the lentils and add them to the water. Simmer covered until tender (about 25-30 minutes). Drain the water off the lentils. Cut the spinach in 1 inch strips. Melt the butter in a pan large enough to hold all ingredients. Add the garlic, salt, pepper and cumin. Toss the lentils and spinach in and serve hot.