Separate the fresh spinach leaves and wash well. Do not discard the pinkist roots. Wash them as well. Bunch up a few leaves at a time and cut them crosswise into 2 o 3 pieces.

Cut the onion in half lengthwise, and then cut the halves into fine half rings.

Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and saute for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 25 minutes or until spinach is tender and well mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.

Nutrition info (per serving, 170g):

Total calories: 243

- 106 from fat

Total fat: 12g

- Saturated fat: 2g

- Polyunsat fat: 1g

- Mono fat: 8g

- Cholesterol: 0mg

- Sodium: 669mg

- Potassium: 873mg

Total Carbs: 25g

- Dietary fiber: 13g

- Sugars: 3g

- Other Carb: 22g

Protein: 12g