Warm Lentil Salad With Onion, Peppers, And Spinach

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   Thinly slice onion. Heat 1 tablespoon olive oil in small pot. When oil shimmers, add onion and cook, stirring frequently until it starts to brown. Add lentils and bay leaf, then stir to coat with oil. Add vegetable stock and stir. Bring to a boil, then cover and let simmer for 40 minutes or until all the liquid is absorbed and the lentils are tender but still holding their shape. Meanwhile, dice the red pepper into 1/4-inch pieces. Once the lentils are ready, remove from the heat and take out the bay leaf. Stir in the spinach and diced red pepper. Add salt and pepper to taste and serve garnished with fresh parsley, remaining olive oil, and balsamic vinegar.

* Per serving · 4 servings · Values may vary.

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