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Add lentils, water, and 1 teaspoon salt to a 4-quart slow cooker. Cover and cook on low for 3 hours. Check the lentils and continue cooking if necessary.
Once the lentils are done, drain in a colander and allow them to cool to room temperature.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add garlic and sauté for 30 seconds. Add spinach and sauté, stirring constantly for 1 minute, or until wilted. Add wine and cook for 1 more minute.
Transfer to a large bowl. Stir in the lentils with the remaining salt and pepper.