Lentil and Spinach Salad

 

 

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.

 

 

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.