Homemade Zesty Lentil Spinach Salad
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Homemade Zesty Lentil Spinach Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked black (beluga) lentils or green (French) lentils
- 2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils)
- 4 tablespoons olive oil, divided
- 8 ounces baby bella or white button mushrooms, sliced
- 2-3 cups chopped broccoli florets (about 1 small head of broccoli)
- half a medium red onion, peeled and thinly-sliced
- 4 cloves garlic, peeled and minced
- kosher salt and freshly-cracked black pepper
- 4 cups loosely-packed baby spinach, roughly-chopped
- juice and zest of one lemon, added to taste (about 3-4 tablespoons juice)
- 1/2 cup feta cheese (or goat cheese) crumbles
Method
Rinse off the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that may have snuck in there. Move the lentils to a medium saucepan, and mix in the stock. Leave over medium-a hot burner, until the mixture reaches a boil. Lower heat to medium-low and let it bubble gently for 20-25 minutes, stirring occasionally, until the lentils are tender. Tip off, and keep nearby.
While that cooks, as the lentils are cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-a hot burner. Tip in the mushrooms and broccoli and sauté for 3-4 minutes, stirring occasionally. Stir in 1 additional tablespoon olive oil, red onions and garlic, and season with a generous pinch of salt and pepper. Continue sautéing for 2-3 minutes, stirring occasionally, until the garlic is fragrant and the veggies are cooked to your desired level of tenderness. (the cook liked keeping the broccoli and oni
In a large bowl, combine the cooked (and drained) lentils, veggie mixture, spinach, lemon juice and zest, remaining 1 tablespoon olive oil, and feta cheese. Turn to combine.
Plate warm, garnished with extra feta cheese, if desired.
