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.

3. 5 minutes before serving, add tomatoes and spinach. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on allrecipes.com)

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.