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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 1 cup dry lentils cooked
- 8 medium tomatoes small-, diced, seedy pulp removed
- 2 cloves garlic minced
- 11 ounces baby spinach loosely chopped
- 1 cup chopped parsley finely
- 1/2 cup chopped walnuts
- feta cheese to top, optional
- 2 tablespoons olive oil more to drizzle
- salt
- pepper
Method
- In a medium saucepan, bring 3 cups of water (or stock) and 1 cup of dry lentils to a boil. Once boiling, turn down heat to a low simmer (barely bubbling at all) and cook lentils for about 15 min. Since these are for a salad, we want to stop cooking them before they are super soft. Drain any excess water and season with salt and pepper.
- While the lentils are cooking, combine the garlic, tomatoes and 2 Tb olive oil in a bowl. Season with salt and pepper and set aside. This can be done in advance. As the mixture sits and the tomatoes release their juices it will serve as your dressing.
- In a large bowl, toss the chopped parsley, drained lentils and all of the tomato mixture.
- Add the spinach and lightly toss.
- Top with walnuts and feta. Perhaps an extra drizzle of olive oil, salt and pepper, if needed.
