1 1/2 cups lentils
1/2 cup white sugar
1 tablespoon lemon juice
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup dried red chile peppers, seeded and chopped
2 tablespoons dried oregano
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 cup chopped walnuts
In a large saucepan, heat the lentils over medium heat. Add the sugar, lemon juice and spinach. Bring to a boil, stirring frequently. Remove from heat and mix with the lentils and lentils. Reduce heat, and simmer partially covered for about 15 minutes.
In a small bowl, mix the crumbled crout mixture and oregano and salt and pepper. Add the lentils and lentils and stir together. Serve over salad greens, peanuts or shrimp.