Recipe by Ppaperdoll
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!
Top Review by ndchick2u
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.
- 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
Directions See How It's Made
- 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.