Lentil and
Spinach Salad
Ingredients:
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
Directions:
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.
