Baby Spinach And Lentil Salad Recipe

Name: Baby Spinach And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried brown lentils; 3 cups vegetable stock; 2 bay leaves; 1 (3 inch) cinnamon sticks; 2 garlic cloves, minced; 1/2 medium white onion, chopped; 1/4 cup kalamata olive, chopped; 1/2 medium green bell pepper, diced; 2 medium roma tomatoes, diced; 1/2 medium carrot, scrubbed and shredded; 2 tablespoons parsley, chopped; 1 lemon, juice of; 2 tablespoons extra virgin olive oil; 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves; 1/2 teaspoon fennel seed; 1/2 teaspoon oregano (Greek if you have it.); 1/2 teaspoon crushed red pepper flakes; 1/2 cup feta cheese, crumbled; salt; pepper; 10 ounces Baby Spinach

Servings: persons

1 cup dried brown lentils
3 cups vegetable stock
2 bay leaves
1 (3 inch) cinnamon sticks
2 garlic cloves, minced
1/2 medium white onion, chopped
1/4 cup kalamata olive, chopped
1/2 medium green bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 tablespoons parsley, chopped
1 lemon, juice of
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon fennel seed
1/2 teaspoon oregano (Greek if you have it.)
1/2 teaspoon crushed red pepper flakes
1/2 cup feta cheese, crumbled
salt
pepper
10 ounces Baby Spinach

1
Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
2
Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
3
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.
4
Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
5
Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
6
Drizzle with the lemon juice and olive oil.
7
Add feta cheese and mix to combine, season with salt and pepper to taste.
8
Chill for several hours before serving.
9
Divide the salad greens among chilled plates and top with lentil salad mixiture.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup dried brown lentils, 3 cups vegetable stock, 2 bay leaves, 1 (3 inch) cinnamon sticks, and more.

Yes, Baby Spinach And Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Spinach And Lentil Salad

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