1 c. (red) lentils
1/2 onion
olive oil
salt and pepper
1 bunch spinach
herbs (if desired: I used some basil, the original recipe also suggested flat-leaf parsley and mint)
yogurt (3/4 c. if thin; 1/2 c. if very thick - thin it with a little milk)
Rinse lentils and put in saucepan with plenty of water and the onion (cut in large slices). Cook 20-30 minutes until the lentils are soft. Meanwhile clean and chop the spinach. Drain the lentils and remove (most of) the onion. Put the lentils in large bowl and season to taste with salt, pepper, and a few glugs of olive oil. Stir in the spinach and herbs until wilted. Stir the yogurt so it's smooth and drizzle/mix into lentils & spinach. Fine tune seasoning if necessary. Serve warm.