3⁄4 cup water
1 tsp low-sodium soy sauce
1 tbsp oil
1 bell pepper
2 cans (19 oz/540 ml each) lentils
8 cups leafy greens such as baby spinach or kale
Topping (optional): Chili Flakes & Garlic Topper
- In a bowl, combine seasoning, water, and soy sauce. Set aside.
- In Wok, heat oil over medium-high heat. Dice pepper; add to wok. Sauté until slightly softened, about 1 min.
- Drain and rinse lentils; add to wok. Stir in seasoning mixture. Stir gently to heat lentils through.
- Reduce heat to medium. Add spinach, a few handfuls at a time, stirring until wilted. Add topping, if desired.