1 cup lentils, cooked 

1 tbsp olive oil, divided

1/4 cup onion (or shallot), sliced thinly

1 cup mushrooms, chopped

7-10 spears asparagus, chopped (approx. 1/4-inch pieces)

1/2 cup tomatoes, diced

1 cup spinach, chopped

salt & pepper, to taste

spices (optional):

1/4 tsp cumin

1/4 tsp garlic powder

1/2 tsp dried basil

Cook the lentils according to package instructions. If you have pre-cooked lentils begin by heating a saucepan on medium heat with 1/2 tbsp of olive oil.

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When oil is hot, saute the onions for about one minute, add the mushrooms and cook for an additional 5 minutes, until caramelized.

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(If using, add seasonings to one cup of lentils)

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Move the caramelized onions & mushrooms to one side of the saucepan and add the remaining olive oil to the other half of the pan. Add the asparagus & diced tomatoes to the pan, cooking for 1-2 minutes until the tomatoes have softened. 

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Add the lentils to the onion, mushroom & tomato mixture, stirring to combine. Cook for an additional 2-3 minutes to thoroughly mix all ingredients.

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Once combined, add the chopped spinach. Stir & cook for two more minutes until the spinach is wilted.

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Taste, add salt & pepper and more seasonings as needed. Serve warm!

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*pair with some roasted potatoes, or home-fries!*