Ingredients
- 1 cup French Lentils (Dry)
- 1 cup Red Onion (Peel the onion and cut in half)
- 1 Carrot (Peeled and cut in half)
- 1 Garlic Clove (Skin removed, keep whole)
- 1 Bay Leaf
- 1/3 cup Walnuts (lightly toasted)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 4 cups Baby Spinach (1 clamshell)
Lunch
Mediterranean
Gluten-Free
Method
Discover the hearty goodness of this Warm Lentil and Spinach Salad with Toasted Walnuts. Packed with plant-based protein and vibrant flavours, it’s the perfect quick, healthy meal to nourish your body and delight your taste buds. Ready in under an hour, it’s a must-try for food lovers who crave simplicity and wholesomeness.
1. In a medium pot, combine 1 cup of dry lentils, onion, carrot, garlic, and bay leaf with 2 1/2 cups of water. Bring to a boil and then let simmer until soft, about 25-30 minutes. Drain any excess water, and remove the bay leaf, garlic, onion, and carrot.
2. In a dry frying pan (no oil), add 1/3 cup of walnuts and lightly toast on medium-low heat, stirring frequently. Be careful not to burn them. Once cooled, chop the walnuts into smaller pieces.
3. In a large glass or stainless steel bowl, whisk together 2 tablespoons of the vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the oil slowly, whisking.
4. Shred half the spinach and put it in a large glass or stainless steel bowl. Add the hot lentils and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the mixture gently until the spinach wilts.
5. Toss the remaining spinach into the remaining dressing and put on plates. Top with the lentil mixture and the toasted walnuts. Enjoy!
