Lentils, Olives and Feta

3 c. vegetable broth
1¾ c. (12 oz.) lentils, rinsed and drained
1 garlic clove, minced
½ tsp. dried basil
4 c. spinach leaves, rinsed and crisped
1 c. ripe olives, sliced 
1/3 c. green onion, thinly sliced
½ c. feta cheese, crumbled

Bring broth to boil. Stir in lentils, garlic and basil. Reduce heat, cover and simmer until lentils are tender, about 30 minutes. Prepare mint dressing and set aside. Finely shred 2 cups spinach leaves; cover and set aside. Remove pan from heat and drain lentils. Gently stir in olives, shredded spinach and onion. Toss with mint dressing (see below). Arrange whole spinach leaves on platter. Spoon lentil mixture over spinach leaves and sprinkle with cheese. Serves 6.

Mint dressing
1/3 c. lemon juice
3 tbsp. olive oil
2 tsp. honey
1/8 tsp. each salt and pepper
3 tbsp. fresh mint, chopped
Place in a small bowl and whisk to blend. Just before serving, stir in mint.