2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.
2. Add remaining ingredients, except for spinach and tomatoes. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft.