Ingredients
-
1
-
3
-
2
-
1
-
2
-
1/2
-
1/4
-
1/2
-
2
-
1/2
-
2
-
1
-
2
-
2
-
1/2
Directions
Baby Spinach and Lentil Salad, ——Lentils are very versatile and packed with protein and fiber This is delicious served over baby spinach or mixed greens Developed for RSC #9 ——, I finally got around to making this, and we were not disappointed! I made it with a few modifications: one whole onion, no garlic, no olives, one whole green pepper, a pint of cherry tomatoes (halved) instead of the roma, caraway for the fennel, basil for the oregano Thanks for a delicious, and nutritious summer meal
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Steps
|
1
Done
|
Sort and Wash Lentils, Place in a Pan With Bay Leaf, Cinnamon Stick and Stock. |
|
2
Done
|
Bring to a Boil, Reduce Heat and Simmer 15 to 20 Minutes or Until Tender; Drain, Discarding the Bay Leaf and Cinnamon Stick. |
|
3
Done
|
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
Done
|
Place the Lentils in a Large Bowl Adding the Olives Through Parsley; Stir in Cooked Onion and Garlic. |
|
5
Done
|
Combine the Fennel Seeds, Oregano and Red Pepper Flakes, Crushing to Release the Flavors; Add to the Lentil Mixture. |
|
6
Done
|
Drizzle With the Lemon Juice and Olive Oil. |
|
7
Done
|
Add Feta Cheese and Mix to Combine, Season With Salt and Pepper to Taste. |
|
8
Done
|
Chill For Several Hours Before Serving. |
|
9
Done
|
Divide the Salad Greens Among Chilled Plates and Top With Lentil Salad Mixiture. |
