- Thoroughly wash lentils and add to a small saucepan with water.
- Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble.
- Cook uncovered, for 20-30 minutes until tender. Add additional water as needed to ensure lentils are just covered.
- Strain lentils, stir through spinach and divide between two bowls.
- Top with onion and fresh baby beets and crumble over walnuts and goats cheese.
- Drizzle with olive oil and serve warm with salt and pepper to taste.