Herbed lentil & spinach

1 cup lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced onion
3 cups spinach
2 Roma tomatoes
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley (I used dried)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the onion and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.