1/2 cup of your favorite lentils (I used french lentils)
1/2 an onion chopped fine
2 cloves of garlic smashed and minced
1/2 cup of chopped mushrooms
1 cup of baby spinach

Salt, black pepper to taste
Juice of 1 lime
1/2 cup of crumbly feta

Cook lentils in a pot of salted water (approx 12-15 minutes, maybe longer based on the lentils)
Drain the lentils.

Sautee garlic, mushrooms and onions in 2 Tbsps of Olive oil on medium heat till the onions and mushrooms wilt. Add the spinach and cook some more till the leaves wilt. Season using salt and pepper. Add the lentils and toss the mixture. Remove from the stove top. Add the lime juice and feta. Gently fold the salad and serve warm (or chilled).