Zesty Lentil Spinach Salad Recipes

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE

Steps:

• In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

BABY SPINACH AND LENTIL SALAD

Steps:

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