TURKISH LENTIL, SPINACH, CUCUMBER AND WALNUT SALAD

Turkish Lentil, Spinach, Cucumber and Walnut Salad image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 17

1/2 cup - dry green lentils
1 1/2 cups - water
3/4 teaspoon(s) cumin seeds
4 tablespoon(s) olive oil, divided
1 tablespoon(s) lemon juice
2 teaspoon(s) honey
2 clove(s) garlic, minced
1/2 teaspoon(s) dried parsley
1/4 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper
1 large red onion, peeled and cut into 8 wedges (keeping root end intact)
12 - cherry tomatoes, halved
1 small english cucumber, peeled and diced (about 1 cup)
2 cups - baby spinach, packed
1/2 cup - toasted walnuts, chopped
1/2 cup - fresh mint leaves, chopped
1/2 cup - feta cheese, crumbled

Steps:

Rinse lentils under cool running water before cooking (to remove debris). Bring water to a boil in a saucepan. Reduce heat to low, add lentils and simmer until lentils are tender, about 25 to 30 minutes for green Puy lentils (or 30 to 45 minutes for French green lentils). Be sure the pan is large enough, as lentils will double or triple in size after cooking. Do not add salt to the water or it can make the lentils tough. Drain in colander when cooked.
Meanwhile, as lentils are cooking, toast the cuming seeds in a skillet over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind the toasted cumin seeds.
In a small bowl, whisk 3 Tbsp of the oil with the lemon juice, honey, garlic, ground cumin, parsley, salt and pepper. Toss 2 Tbsp of the dressing with the cooked lentils; set lentils aside.
Heat remaining 1 Tbsp oil in the same skillet over medium heat. Add onion and sauté about 8 minutes or until lightly browned. Set aside to cool.
In a large salad bowl, toss together the lentils, cooled onion, tomato halves, cucumber, spinach, walnuts, and remaining dressing. Garnish with shredded mint and crumbled feta, and serve immediately.