A great meal for any time of the day!
1 yellow onion , diced
1 tablespoon olive oil
1 cup split red lentils , uncooked (or use any lentils you like, see recipe notes)
1 cup vegetable stock (or water)
Salt & pepper , to taste (about 1/4 teaspoon each is a good start)
2 cups of spinach or kale (or both), chopped
1. In a sauce pan, heat the olive oil and add the diced onion. Saute over medium heat for 5 minutes. Add the dry lentils, water, and diced tomatoes and stir. Cover with a lid and reduce heat to low. Allow to simmer for about 7-10 minutes, or until the lentils are cooked to your liking.
2. Just before lentils are cooked throw in spinach to wilt.
3/ Remove from heat and stir in salt, pepper, and parsley leaves. Serve with a poached egg on top.