Monday, April 27, 2009

Spinach Lentil Salad

2 c. green or brown lentils, soaked for a few hours
1 clove garlic, coarsely chopped
2 tomatoes, chopped
2 tb. capers
3 c. raw spinach
1 Tb. chopped scallion or red onion
Olive oil
Salt and Pepper
cilantro garnish (optional)
asiago or parmesan cheese to crumble on top

Cook lentils in water (about 1" above lentils in pot), add a few dashes salt and the garlic. Cook lentils approx 25 mins until tender. Drain. While lentils are cooking, wash spinach and cook in microwave with a dash of salt until wilted (about 2 mins). After lentils have finished cooking, combine them with the tomatoes, capers, spinach, scallion in a large mixing bowl. Add a few glugs of olive oil and salt and pepper to taste. When serving, grate or crumble cheese over the top. I used asiago, but parmesan would be delicious too.

I try to incorporate lots of lentils and beans into my diet since I don't eat meat. This salad was quick to prepare (as long as you soak the lentils ahead of time) and tasty. It serves 2 as a main dish or 4 as a side dish.

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