Baby Spinach and Lentil Salad

------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: 45 mins
• Serves: 6-8

Ingredients

• 1  cup dried brown lentils
• 3  cups  vegetable stock
• 2  bay leaves
• 1 (3 inch)  cinnamon sticks
• 2  garlic cloves, minced
• 1⁄2 medium  white onion, chopped
• 1⁄4 cup kalamata olive, chopped
• 1⁄2 medium green bell pepper, diced
• 2  medium roma tomatoes, diced
• 1⁄2 medium carrot, scrubbed and shredded
• 2  tablespoons parsley, chopped
• 1  lemon, juice of
• 2  tablespoons extra virgin olive oil
• 2  teaspoons fresh thyme leaves or 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon oregano (Greek if you have it.)
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 cup feta cheese, crumbled
•  salt
•  pepper
• 10  ounces  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.