Lentils with Feta

This is an easy and yummy lentil recipe--and it also helps avoid burnt lentils, which is my tendency when I try to cook them on the stove.

Indgredients
(for two servings)

3/4 cup lentils
1 1/2 cups vegetable broth
1 cup water
1 garlic clove, minced
2 tablespoons feta cheese
Optional: 1/2 cup finely shredded spinach or rainbow chard

Combine the lentils, broth, water, and garlic a rice cooker and turn it on to cook. Check on it every so often to see if the water is absorbed and stir if necessary. I like to turn my rice cooker off before it does so automatically to make sure it doesn't overcook the lentils. Taste for texture; if lentils aren't soft enough, add more water. Once the water is absorbed and the lentils are the texture you want, put the rice cooker on the 'keep warm' setting or turn it off.

For extra veggies, toss in finely sliced spinach or rainbow chard, then cover and leave the rice cooker on 'keep warm' for a few minutes.

Serve in dishes and sprinkle feta cheese on top.