Prep 15 mins
Cook 40 mins
This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!
- 2 1⁄3 cups brown lentils
- 2 teaspoons fresh parsley, chopped
- 2 1⁄3 red bell peppers, diced
- 1 2⁄3 cups vegetable stock
- 2⁄3 cup fresh spinach
- 2⁄3 small yellow onion, thinly sliced
- 1 bay leaf
- 1 1⁄3 tablespoons olive oil
- 2 1⁄3 teaspoons balsamic vinegar
- Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
- When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.
This is a great recipe with a lot of flavor from spices and balsamic vinegar, so you have no unnecessary calories added. Adding the red peppers just before serving gives the salad a lot of color, and a necessary crunch. I've experimented with many different types of lentils. My favorite are the French Indigo, they have a nice nutty flavor.
We really enjoyed this salad! I added chopped green onion to the finished salad. I will be making this again next time...maybe adding a little chopped jalapenos for some heat! Thanks!