Warm Lentil Salad With Onion Peppers And Spinach Recipes

ZESTY LENTIL SPINACH SALAD

Steps:

• Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Transfer the lentils to a medium saucepan, and stir in the stock. Cook over medium-high heat, until the mixture reaches a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender. Drain, and set aside.
• Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the mushrooms and broccoli and sauté for 3-4 minutes, stirring occasionally. Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper. Continue sautéing for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (I liked keeping the broccoli and onions slightly crisp, and not completely soft.) Remove from the heat and set aside.
• In a large bowl, combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Toss to combine.
• Serve warm, garnished with extra feta cheese, if desired.

EASY WARM LENTIL SALAD

Steps:

• Cook lentils according to package directions, 20-25 minute or until tender. Drain.
• Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC

Steps:

• Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
• Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
• Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
• Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
• Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
• Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
• Transfer the salad to a serving platter and scatter over some parsley sprigs.
• Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.