Baby Spinach and Lentil Salad

Submitted by PaulaG

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

 

• Ready In: 45mins
• Ingredients: 21
• Serves: 6

ingredients

• 236.59 ml dried brown lentils
• 709.77 ml vegetable stock
• 2 bay leaves
• 3 inch cinnamon sticks
• 2 garlic cloves, minced
• 1 medium white onion, chopped
• 59.14 ml kalamata olive, chopped
• 1 medium green bell pepper, diced
• 2 medium roma tomatoes, diced
• 1 medium carrot, scrubbed and shredded
• 29.58 ml parsley, chopped
• 1 lemon, juice of
• 29.58 ml extra virgin olive oil
• 9.85 ml fresh thyme leaves or 2.46 ml dried thyme leaves
• 2.46 ml fennel seed
• 2.46 ml oregano (Greek if you have it.)
• 2.46 ml crushed red pepper flakes
• 118.29 ml feta cheese, crumbled
• salt
• pepper
• 283.49 g 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.

Reviews

[Marina K]

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.

 

[Debi9400]

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

 

[Podkayne]

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.

 

[Susie D]

I planned this for a quick lunch so prepared the lentils the night before and chilled. It made assembling the salads quick & easy the next day. I liked how colorful this was with all of the bright veggies and they really perked up what could have been a blah looking salad. I also liked the fact that spices were included in the cooking liquid of the lentils. I think they made a nice addition to the flavor. I would make this again. Good luck in the contest!

 

[Mme M]

This was very original and quite pleasing. Directions were easy to follow. The feta cheese adds something very special as the tastes blend in your mouth.