Baby Spinach and Lentil Salad

Recipe by PaulaG
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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