Lentil Salad With Cucumbers Tomatoes And Baby Spinach Recipes

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.

LENTIL SALAD WITH CUCUMBERS, TOMATOES AND BABY SPINACH

Steps:

• Rinse the lentils under running water and add them to a large pot of rapidly boiling salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking and let them cool.
• Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with 1/2 teaspoon salt and one-eighth teaspoon pepper.
• Stir in the cucumber, cherry tomatoes, onion and lemon juice. Gently fold in baby spinach. Add just enough olive oil to moisten the baby spinach (you may not need to add any). Stir in the pine nuts and season with more salt and pepper to taste. Serve at room temperature.