Warm Lentil, Spinach & Beetroot Salad

Name: Warm Lentil, Spinach & Beetroot Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 15 ml olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 green pepper, chopped; 250 g lean bacon, chopped; 5 ml dried herbs; 50 ml balsamic glaze; 500 g spinach, chopped; 250 g beetroots, cooked; 2 (410 g) cans lentils; 100 g rocket, chopped; 50 g blue cheese, crumbled; salt and pepper, to taste

Submitted by Lennongirl

"Can't remember on which website I got the idea for this recipe, but I added quite a few twists to it from the ingredients I had available, so I think it qualifies as a new recipe! The bacon could easily be left out to make it a vegetarian main meal."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

15 ml olive oil
1 onion, chopped
2 garlic cloves, crushed
1 green pepper, chopped
250 g lean bacon, chopped
5 ml dried herbs
50 ml balsamic glaze
500 g spinach, chopped
250 g beetroots, cooked
2 (410 g) cans lentils
100 g rocket, chopped
50 g blue cheese, crumbled
salt and pepper, to taste

directions

In a large frying pan, heat up about half of the oil. Add the onion, garlic & greenpepper and saute until it softens. Add the bacon and cook for another 5 minutes, or until done.
Add to this the spinach, herbs and balsamic glaze and stir well to combine. Cook for about 2 minutes or until spinach is wilted.
Meanwhile combine the beetroot and lentils in a large salad bowl and warm briefly in the microwave (about 1 minute or so).
Finally add the spinach and bacon mixture to the salad bowl, together with the rocket and blue cheese and stir to combine. Season to taste with salt and pepper and serve.