Baby Spinach and Lentil Salad

Baby Spinach and Lentil Salad

Time: 45 mins

Ingredients

  • 1 cup dried brown lentils
  • 3 cups vegetable stock
  • 2 bay leaves
  • 1 (3 inch) cinnamon sticks
  • 2 garlic cloves, minced
  • 1/2 medium white onion, chopped
  • 1/4 cup kalamata olive, chopped
  • 1/2 medium green bell pepper, diced
  • 2 medium roma tomatoes, diced
  • 1/2 medium carrot, scrubbed and shredded
  • 2 tablespoons parsley, chopped
  • 1 lemon, juice of
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon oregano (Greek if you have it.)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup feta cheese, crumbled
  • salt
  • pepper
  • 10 ounces baby spinach

Directions

  • 1 Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
  • 2 Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
  • 3 While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
  • 4 Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
  • 5 Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
  • 6 Drizzle with the lemon juice and olive oil.
  • 7 Add feta cheese and mix to combine, season with salt and pepper to taste.
  • 8 Chill for several hours before serving.
  • 9 Divide the salad greens among chilled plates and top with lentil salad mixiture.
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