Warm Lentil Salad With Onion, Peppers, and Spinach

Total Time
55mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

Reviews

(2)
Most Helpful

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.

ndchick2u May 04, 2006

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!

katie in the UP April 02, 2006

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