Baby Spinach and Lentil Salad

Name: Baby Spinach and Lentil Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8 serving(s)
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

5

Submitted by PaulaG

"------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------"

Baby Spinach and Lentil Salad created by Debi9400

Ready In:: 45mins
Serves:
Units:

Nutrition Information

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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

Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
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.
Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
Drizzle with the lemon juice and olive oil.
Add feta cheese and mix to combine, season with salt and pepper to taste.
Chill for several hours before serving.
Divide the salad greens among chilled plates and top with lentil salad mixiture.

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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review by Marina K

8/26/2011

I finally got around to making this, and we were not disappointed! I made it with a few modifications: one whole onion, no garlic, no olives, one whole green pepper, a pint of cherry tomatoes (halved) instead of the roma, caraway for the fennel, basil for the oregano. Thanks for a delicious, and nutritious summer meal.
photo by Debi9400

6/23/2008
review by Debi9400

6/23/2008

This is tasty! I loved it but DH is not a lentil fan so he did not. He was in the minority though! I don't know if it made a difference but I could not get brown lentils here so used red. It was excellent with the fresh spinach. Made for ZWT4
review by Podkayne

4/22/2007

This made a great main-dish salad with some fresh bread on the side. The combination of spices was very well-chosen. My husband's favorite part was the flavor of the olives, and I really enjoyed the feta.
photo by PaulaG

3/21/2007