Black Beluga Lentils with Cherry Tomatoes and Spinach

For 2 servings.

Cover the lentils with water and bring to a boil. Reduce the heat and let simmer for about 20-30 minutes. Taste after about 20 minutes and add water if needed, but try not to cook them longer than necessary.

While the lentils are cooking, cut the cherry tomatoes in half.

Once the lentils are done, drain off the excess water. Season with salt and black pepper while still warm. Add 2-3 tablespoons of olive oil and stir. Finally, add the cherry tomatoes and stir.

Serve with baby spinach or parsley.