3 tablespoons olive oil
1/2 cup uncooked red lentils
1 onion, thickly sliced
1/2 tablespoon salt
1 1/2 tablespoons dried oregano
1 egg
1 teaspoon vinegar
1 teaspoon Italian seasoning
1 (8 ounce) container diced ham
1 (10 ounce) package frozen chopped spinach - thawed, drained and chopped
6 kalamata olives
Combine olive oil, red lentils, onion, salt, oregano, egg, vinegar, Italian seasoning and chopped ham. Mix well. Place mixture in large bowl. Stir together spinach and olives.
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook cooked lentils in olive oil 3 minutes, casting always look discerning brown on the water side. Stir in ham, spinach and olives. Spoon mixture into bottom of 15 half-covered bowls; serve hot or cold.
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