Ingredients for Lentil And Spinach Salad With Onion Cumin And Garlic
- Lentils
- Fresh Bay Leaf
- Celery
- Fresh Thyme
- 2 tablespoons olive oil
- Onions
- Cumin Seeds
- Baby Spinach
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Fresh Parsley
- Extra Virgin Olive Oil
- Dijon Mustard
- Red Wine Vinegar
- Garlic Cloves
- Lemon Rind
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How to Make Lentil And Spinach Salad With Onion Cumin And Garlic
- Combine 1 cup brown or green lentils with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Meanwhile, finely chop 1 large red onion and 4 cloves of garlic. Roughly chop 5 oz fresh spinach.
- In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooked lentils (drained), chopped onion, garlic, and spinach to the bowl. Gently toss to combine.
- Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
- Serve at room temperature. Garnish with fresh parsley or cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
11g
Carbs
4g