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    You are in: Home / Recipes / Baby Spinach and Lentil Salad Recipe
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    Baby Spinach and Lentil Salad

    Baby Spinach and Lentil Salad. Photo by Beautiful BC

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    PaulaG's Note:

    ------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
    2. 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. 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. 4
      Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
    5. 5
      Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
    6. 6
      Drizzle with the lemon juice and olive oil.
    7. 7
      Add feta cheese and mix to combine, season with salt and pepper to taste.
    8. 8
      Chill for several hours before serving.
    9. 9
      Divide the salad greens among chilled plates and top with lentil salad mixiture.

    Ratings & Reviews:

    • on August 26, 2011

      55

      I finally got around to making this, and we were not disappointed! I made it with a few modifications: one whole onion, no garlic, no olives, one whole green pepper, a pint of cherry tomatoes (halved) instead of the roma, caraway for the fennel, basil for the oregano. Thanks for a delicious, and nutritious summer meal.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      45

      This is tasty! I loved it but DH is not a lentil fan so he did not. He was in the minority though! I don't know if it made a difference but I could not get brown lentils here so used red. It was excellent with the fresh spinach. Made for ZWT4

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007

      45

      This made a great main-dish salad with some fresh bread on the side. The combination of spices was very well-chosen. My husband's favorite part was the flavor of the olives, and I really enjoyed the feta.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Baby Spinach and Lentil Salad

    Serving Size: 1 (118 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.4
     
    Calories from Fat 75
    34%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.6 g
    13%
    Cholesterol 11.1 mg
    3%
    Sodium 226.4 mg
    9%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 11.9 g
    47%
    Sugars 3.0 g
    12%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    vegetable stock

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