This salad was just perfect. I had a few extra minutes while I was doing other things, so I threw some lentils in a pot with stock, carrot, onion, celery, bay leaf, and thyme, then I cooked them for about 45 minutes. They were so great with the crunchy cold veggies! The tart lemon and the mild heat from the chile pepper tied the veggies and lentils together beautifully.
Lentil Spinach Salad
Ingredients:
- Chopped celery
- Chopped tomato
- Chopped Carrot
- Lemon Juice
- Extra Virgin Olive Oil
- Sea Salt
- Mild Chili Powder
- Cooked lentils (see above)
- Baby spinach leaves
Directions:
- Blend together the chopped raw veggies with the lemon juice, oil, and seasonings.
- On a bed of baby spinach leaves, arrange the veggies, then pour over some lentils.