black lentils with spinach

Serves: 4

Ingredients:
for the lentils:
1/2 cup black lentils (or french green lentils)
salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 cup white balsamic vinegar
1 cup baby spinach
for the lemony yoghurt sauce:
1 cup low-fat greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Method:
place the lentils in a small pot and cover with water. add a teaspoon of salt. bring to a simmer. simmer till done.
meanwhile, in a large skillet, heat the oil over high heat. add the onions and a pinch of salt. stir. cover the pan and immediately turn the heat to low.
when the lentils are done, remove the lid from the onion pan and turn the heat to medium. add the vinegar and cook until it reduces and becomes almost syrupy. add the lentils and stir to combine. add the spinach and a pinch of salt, then turn off the heat. leave the spinach alone for a minute or two, then use tongs or a large spoon to incorporate the leaves into the lentils. taste. adjust with sea salt as needed or a splash more vinegar if necessary.
to serve, smear some labneh across a plate. spoon the warm spinach and lentils over the top. alternatively, if using burrata, break up the ball of burrata and drop spoonfuls of the creamy cheese over the top. or, if you are making the lemony yoghurt sauce, stir together the yoghurt, lemon, and 1/2 teaspoon salt until smooth; then smear that over a serving platter before topping it with the spinach and lentils.