Cook the red lentils following the directions here (If you already have leftover cooked lentils prepared, skip to step 2). Remember to drain the lentils of excess cooking liquid (using a strainer over a bowl) as soon as the lentils are cooked.

Wash the baby spinach and kale leaves (or regular spinach leaves) well under cold water, then pat dry with paper towels, before chopping up into bite-sized pieces.

Meanwhile, heat up the half tablespoon of oil in a saucepan or skillet on medium heat. Once the oil is hot, sauté the garlic and onions in the oil for 1-2 minutes, then add the diced tomatoes. Mix to combine and sauté for about 3-4 minutes.

Add in the diced mushrooms and stir again to combine. Cook for about 2-3 minutes or until the mushrooms pieces are soft and cooked through.

Using a wooden spatula, move the chopped mushroom, tomato and onion mixture to the side of the saucepan and pour the remaining half tablespoon of oil on the empty side of the saucepan. Add in the drained lentils and mix it with the 2 ½ teaspoons of soy sauce (or tamari sauce) and the ground black pepper (optional). You may use less soy sauce or tamari sauce if desired.

After about 2-3 minutes (or when the lentils are heated through), add in the chopped baby spinach or kale leaves. Stir and cook for another 2 minutes until the vegetable leaves are just wilted. Taste and adjust seasonings as needed. Serve warm.