How to Prepare Appetizing Lentils, spinach and herb salad

Lentils, spinach and herb salad. This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. To make the salad, I simply popped a pot of lentils on the stove to simmer in some veggie stock. (I recommend using green (French) lentils or black (beluga) lentils. Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south.

Add lentil mixture and combine well. Garnish with more seeds and optional cheese. Dried cranberries and blueberries work beautifully in this salad. You can have Lentils, spinach and herb salad using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lentils, spinach and herb salad

1. Prepare 3 cup of lentils cooked.
2. Prepare 2 clove of garlic.
3. It's 1 cup of spinach.
4. Prepare 1 tbsp of parsley.
5. It's 1 tbsp of basil.
6. It's 1 tbsp of mint.
7. It's 1 tbsp of extra virgin olive oil.
8. It's 1/2 tsp of lemon juice.

A delicious salad that works equally well warm or at room temperature. Bring to a gentle boil over medium-high heat. Spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad. For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils' earthiness. -Lentils are very versatile and packed with protein and fiber.

Lentils, spinach and herb salad instructions

1. Saute the garlic in the oil until tender..
2. Chop spinach and herbs, then add to lentils. Salt to taste..
3. Stir and cook until warmed through..
4. Add the lemon juice, salt and pepper to taste..
5. *Cooking your own green lentils: 1 1/2 dried green lentils. Wash dried lentils..
6. Put lentils and twice the proportion water into a saucepan..
7. Cook 20-30 minutes over medium-high heat, then reduce the heat to maintain a very gentle simmer..
8. When tender, ready! Nice side salad..

This is delicious served over baby spinach or mixed greens. Simmer lentils with carrots and apples, then toss with a lemony balsamic vinaigrette and serve over dressed spinach leaves -- a light alternative for a Thanksgiving feast. When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. —Alice McEachern of Surrey, British Columbia.