VERY VEGGIE LENTILS

1 lb. lentils
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper

Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.

The lentils have a great nutlike taste and all the veggies in it really taste terrific.