spinach, trimmed and torn
Combine with water, bring to a boil, add salt, reduce heat and simmer, covered 45 minutes to 1 hour.
Heat oil in a large skillet, add the onion and garlic and saute until soft and translucent.
Add the saute to the lentils.
Add the potatoes, spinach, lemon juice, and pepper.
Stir thoroughly and simmer until the vegetables are cooked.
Add more water if desired.
Serve accompanied with pita wedges.