Baby Spinach And Lentil Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup dried brown lentils
• 3 cups vegetable stock
• 2 bay leaves
• 1 (3 inch) cinnamon sticks
• 2 garlic cloves, minced
• 1/2 medium onion, chopped
• 1/4 cup kalamata olive, chopped
• 1/2 medium green bell pepper, diced
• 2 medium roma tomatoes, diced
• 1/2 medium carrot, scrubbed and shredded
• 2 tablespoons parsley, chopped
• 1 lemon, juice of
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon fennel seed
• 1/2 teaspoon oregano (greek if you have it.)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup feta cheese, crumbled
• salt
• pepper
• 10 ounces baby spinach

Recipe

• 1 sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
• 2 bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
• 3 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.
• 4 place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
• 5 combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
• 6 drizzle with the lemon juice and olive oil.
• 7 add feta cheese and mix to combine, season with salt and pepper to taste.
• 8 chill for several hours before serving.
• 9 divide the salad greens among chilled plates and top with lentil salad mixiture.