Ingredients for Baby Spinach And Lentil Salad
- 1 cup brown or green lentils
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1 small cinnamon stick
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1/2 cup pitted and halved kalamata olives
- Green Bell Pepper
- Roma Tomatoes
- Carrot
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Fresh Thyme Leaves
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup crumbled feta cheese
- salt to taste
- black pepper to taste
- 5 ounces baby spinach
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How to Make Baby Spinach And Lentil Salad
- Rinse 1 cup of brown or green lentils thoroughly.
- In a medium saucepan, combine lentils, 1 bay leaf, 1 small cinnamon stick, and 3 cups of vegetable or chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender but not mushy.
- While lentils simmer, heat 1-2 tablespoons of the lentil cooking liquid in a small skillet over medium heat.
- Add 2 minced cloves of garlic and 1/2 small finely chopped onion to the skillet and cook until softened and lightly browned (about 5 minutes).
- Drain the cooked lentils, discarding the bay leaf and cinnamon stick.
- In a large bowl, combine the cooked lentils, 1/2 cup pitted and halved Kalamata olives, and 1/4 cup chopped fresh parsley.
- Stir in the cooked onion and garlic.
- In a small bowl, combine 1 teaspoon fennel seeds, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Crush gently to release the aromas.
- Add the spice mixture to the lentil mixture.
- Drizzle with 2 tablespoons of lemon juice and 4 tablespoons of olive oil. Gently toss to combine.
- Stir in 1/2 cup crumbled feta cheese. Season with salt and pepper to taste.
- Refrigerate for at least 2 hours to allow flavors to meld.
- Serve chilled over 5 oz of baby spinach. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
13g
Carbs
8g
