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.

Lentil Soup

1 red onion diced
1 red bell pepper diced
1 potato diced
1 large carrot thinly sliced
1 c. spinach (optional)
2 Tbsp tomato paste
1 or 1.5 cups lentils (I used green)
chili powder to taste
cumin powder to taste
1/2 tsp. salt to taste
vegetable broth 1-2 cups
water- 2 cups
olive oil
fresh ground pepper

Sautee onion, bell pepper in olive oil, add potato and carrot. Add chili
and cumin powder, and salt (I like an herb and sea salt mix). Stir in lentils, veg
broth, tomato paste, water and spinach. Make sure liquids generously cover all of the lentils (you may need to add more water as soup boils down). Simmer on low-med heat for approx 45 mins or until lentils are tender. Salt and pepper can be added at the end according to taste.

I created with recipe with vegetables and spices we had in the fridge. Spinach is optional, but a great source of iron and my family loved the flavor. Perfect soup for a cold winter night.

Rating: 5 stars