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In a pan over medium heat, melt the butter and add the garlic and your choice of greens. Saute for a couple minutes then reduce the heat slightly and add the lentils, spices, salt and cook for about a minute. Add 1 tbsp of water at a time if your pan is dry. Add the rice, stir gently to mix well.
To cook the lentils: Rinse ½ cup of green lentils (I like the Aurora brand from Whole Foods) well then add to a pot of cold water with a 1 tsp of salt. Bring the lentils to a rolling boil then partially cover the pot, reduce the heat all the way to low and cook for about 20 minutes. Check often and remove from heat when the lentils are cooked, but still holding their shape. Drain the water completely and bring them to room temperature to store in an airtight container in the fridge if not using immediately.