2 servings Calories: 175 Protein: 10 grams
You Will Need:
330 grams of cooked lentils, 1 onion, 1/2 red bell pepper, 3 dill pickles, 1 cup of spinach, 2 tsp of olive oil and some salt/pepper/garlic.
In a stick-free pan, medium heat, sauté the onion and bell pepper first for a minute, then add the remaining ingredients except the spinach that you add last to keep it fresh.
Cook for 15 minutes, stirring every now and then too cook evenly.