This recipe comes from Anne Martin Rolke, author of Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People.
3 cups water
3 tablespoons unsalted butter
1 cup red or pink lentils, rinsed
4 cups fresh spinach or chard or 3 cups frozen chopped spinach or chard (not creamed)
1 1/2 cups chopped tomatoes or one 14 1/2-ounce can diced tomatoes
1/2 cup diced onion
2 teaspoons minced garlic
1 1/2 teaspoons fresh crushed ginger or from a jar
1 teaspoon ground cumin
1 teaspoon salt
1. In a large pot, combine the water, butter, lentils, spinach, tomatoes, onion, garlic, ginger, cumin, and salt and stir well to mix the ingredients.
2. Set the pot over medium-low heat and simmer, uncovered, for 25 minutes, or until the lentils are tender. Serve immediately, or cover and keep warm for up to 30 minutes.
Serves 4 to 6