Monday, June 3, 2013

Lentil & Spinach Salad

Some days a healthy, wholesome salad is the only thing that satisfies. When you are recovering from a holiday or vacation filled with bar food and snacks, or when you spend an entire day on your feet not giving enough thought to the food that goes into your body. I'm not the only one who feels this, right? Well when I need something wholesome, bright, comforting and gentle, this is a dish I make. I make a lot of it, to eat for dinner, and to bring for lunch the next day. Crisp fresh spinach, a bright citrus vinagrette, cooked slightly spicy lentils. Full of nutrients, filling, but not heavy. Perfect for recovering from one of those unhealthy days. Any leftover lentils make a great side for your next meal on their own!

It's quite simple:


1 TBS olive oil
1 cup green lentils (no need to soak)
2 cups water
1 large carrot
1 half onion
1 clove garlic
1/2 tsp curry powder
1/4 tsp cayene
salt and pepper

1 bunch fresh spinach

juice of half a lemon
1 TBS red wine vinegar
1 tsp grainy mustard
1 tsp sugar
1/4 cup olive oil

To cook the lentils, heat oil in a sauce pan, and add the carrot and onion, both diced. Once the onion is translucent, add the garlic (minced) and then follow with the lentils, water, and spices. Cook until the lentils are plump and all the water absorbed.

My favorite method for mixing the dressing is simply to place all ingredients into a small resealable jar, and shake them up until emulsified. 

Rip up the spinach leaves and toss with the dressing. Top with a large spoonful of the lentil mixture. Feel proud of yourself for choosing to eat this instead of nachos. 


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