* Place lentils and water in a large pot with a large pinch of salt, and bring to a boil
* Lower the heat on the lentils and simmer for 30-35 min until they are tender, but still retain their shape.
* Once lentils are cooked, drain off any excess water and set aside for later.
* Place halibut on aluminum foil, drizzle 1 Tbsp olive oil onto the fillets and then rub the “Pixie Chicks - Saigon Dreams” spice rub evenly over the fish.
* Leaving the foil open, place the halibut on a preheated grill on high. Cook for 12-14 minutes with the BBQ lid down. Halibut is ready when it starts to flake apart.
* While halibut is cooking, heat the remaining olive oil in a large skillet, and add the shallot and garlic. Saute until they start to soften, about 3 minutes.
* Add the baby spinach and cook until just wilted, around 2 minutes.
* When spinach is wilted, stir in the herbs, tomatoes and lentils. Cook until just warm, about 1 minute.
* Add the lemon juice, salt and pepper, and serve with grilled halibut fillets on top.