About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Saturday, September 1, 2012

Lentil and Spinach Salad

Lentil and Spinach Salad

1 ½ cup dried green lentils
1 bay leaf
2 cloves garlic - crushed
2 cups water
2 cups vegetable broth
2 cups spinach (washed dried and chopped)
1 large carrot – peeled and chopped
I zucchini cut into small pieces
½ cup dried cranberries
¼ cup walnuts – roughly chopped
2 tbsp fig vinegar (found in bulk section at whole foods or can use any other kind of balsamic vinegar)
1 tbsp extra virgin olive oil
salt and pepper to taste        
parmesan cheese to top


Soak lentils for 4-6 hours. Rinse and drain. In a large pot, place lentils, water, vegetable broth, garlic, and bay leaf. Bring to boil and then cover and simmer for 40 minutes.  Remove the bay leaf.

Spray a large pan with cooking spray. Add the carrots and cook for 4 minutes over medium heat. Then add the zucchini and cook for another 3 minutes. Remove the carrots and zucchini and place in a large bowl. Then add the spinach to the pan. Cook the spinach on low heat and cover pan with lid. The spinach should only take about 3-4 minutes to wilt.
While spinach is cooking, toast the walnuts in a small pan over low heat, stirring occasionally. Toast for 6 minutes.
Combine the lentils, spinach, carrots and zucchini, dried cranberries, walnuts, vinegar, and olive oil. Season with salt and pepper and top with grated parmesan cheese.

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