On a cool day, this salad warms the cockles and is a hearty, filling dish.
Warming, hearty, filling. Not usually what you think of with salads, right?
And it’s super simple. It should take 15 minutes max, including prep.
1 can of lentils
1 bunch of spinach
1 tomato or half a punnett of grape or cherry tomatoes
Olive oil (for the pan and for the dressing)
Minced garlic (pre packaged stuff is fine and what I use for this recipe)
Fresh lemon juice
Salt and pepper
1. Rinse the lentils and drain in a colander.
2. Heat 1tbsp of olive oil in a saucepan and warm the lentils on low heat (for about five mins).
3. Halve grape or cherry tomatoes or chop larger tomatoes. Add to saucepan and stir through (another few mins).
5. Take the pan off the heat to rest.
6. Make the dressing (all ingredient quantities should be varied to your taste) – put all these ingredients into a container, then shake until combined – mix 1/4 cup of olive oil, 1tsp of Dijon mustard, one wedge of lemon squeezed into the oil and mustard, dash of salt and pepper.
7. Tip everything in the pan into a bowl and pour your dressing over it.
In summer, I only heat the lentils, not the tomato and I use baby spinach instead of wilting normal spinach.
This “salad” can also masquerade as a stew if you heat the tomatoes and lentils for longer, and goes nicely on top of mixed brown and wild rice, or quinoa.
You can connect with South Nomad, Jessica over at Google.