Baby Spinach And Lentil Salad Recipe

Ingredients for Baby Spinach And Lentil Salad

• Dried Brown Lentils
• Vegetable Stock
• Bay Leaves
• Cinnamon Sticks
• Garlic Cloves
• White Onion
• Kalamata Olive
• Green Bell Pepper
• Roma Tomatoes
• Carrot
• 1/4 cup fresh parsley, chopped
• Lemon, Juice Of
• Extra Virgin Olive Oil
• Fresh Thyme Leaves
• Fennel Seed
• 1 teaspoon dried oregano
• Crushed Red Pepper Flakes
• 1/2 cup crumbled feta cheese
• Salt
• Pepper
• Baby Spinach

How to Make Baby Spinach And Lentil Salad

1. Rinse 1 cup of brown or green lentils thoroughly.
2. In a medium saucepan, combine lentils, 1 bay leaf, 1 small cinnamon stick, and 3 cups of vegetable or chicken stock.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender but not mushy.
4. While lentils simmer, heat 1-2 tablespoons of the lentil cooking liquid in a small skillet over medium heat.
5. 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).
6. Drain the cooked lentils, discarding the bay leaf and cinnamon stick.
7. In a large bowl, combine the cooked lentils, 1/2 cup pitted and halved Kalamata olives, and 1/4 cup chopped fresh parsley.
8. Stir in the cooked onion and garlic.
9. 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.
10. Add the spice mixture to the lentil mixture.
11. Drizzle with 2 tablespoons of lemon juice and 4 tablespoons of olive oil. Gently toss to combine.
12. Stir in 1/2 cup crumbled feta cheese. Season with salt and pepper to taste.
13. Refrigerate for at least 2 hours to allow flavors to meld.
14. Serve chilled over 5 oz of baby spinach. Enjoy!