Lentils cooked in wine

I always have brown lentils in my pantry so I can make lentil soup but I wanted another recipe that I could use them in as well. I started to experiment with different cooking methods and flavors. This creates a nice Italian meal that is completely meatless but is very satisfying. It is low fat, full of fiber, and has tons of complete protein.

Recipe:
1 T olive oil
1/2 medium onion, chopped
1 large clove garlic, minced
1/2 cup dried lentils
3 cups water (save 1/2 cup of cooking liquid for later)
pepper
1/2 T dijon mustard
1/2 cube vegetable bouillon
1/3 cup red wine
1/2 cup of the reserved cooking water
1/3 cup fresh water
1/2 cup spinach
1/2 T butter
parmesan
pepper

Place lentils in a large pot with 3 cups of water. Bring to a boil for 8 - 9 minutes. Save 1/2 cup of the cloudy cooking water and drain the rest. Saute onions, garlic and oil in a large saute pan. Add lentils and brown them. Add pepper, mustard, and the bouillon cube. Add wine, cooking liquid, and fresh water. Simmer 30 minutes. Remove from heat. Add spinach and let it wilt. Add butter. Serve with parmesan cheese and more pepper.

*Depending on how old or how dry your lentils are you may have to adjust the cooking time. Also, the amount of fresh water may need to be increased so that nothing sticks to the pan and so that the lentils continue to cook evenly.