Saute the garlic in the oil until tender.

Chop spinach and herbs, then add to lentils. Salt to taste.

Stir and cook until warmed through.

Add the lemon juice, salt and pepper to taste.

*Cooking your own green lentils: 1 1/2 dried green lentils. Wash dried lentils.

Put lentils and twice the proportion water into a saucepan.

Cook 20-30 minutes over medium-high heat, then reduce the heat to maintain a very gentle simmer.

When tender, ready! Nice side salad.