WARM LENTIL SALAD

WARM LENTIL SALAD image

Yield 4 people

Number Of Ingredients 18

2 teaspoons light oil with a dash of toasted sesame oil
1 medium onion, peeled and finely chopped
1 tablespoon chopped fresh garlic (chopped in jar also works)
1 teaspoon cumin
2 teaspoons fresh chopped oregano (fresh is a must)
1 teaspoon dried basil
1 teaspoon dried thyme
½ cup water (I use 2/3 cup water)
1 cup dried lentils
1 - 14 ½ ounce can low-sodium pureed tomatoes
½ cup chopped fresh parsley
½ cup chopped celery
½ cup sliced green onion
¼ cup fresh squeezed lemon juice (one juicy lemon)
2 tablespoons fresh chopped cilantro (optional)
¼ teaspoon salt
4 cups shredded fresh spinach or romaine lettuce
2 Italian tomatoes, chopped

Steps:

In a large heavy saucepan, heat 1 teaspoon of the oil and saute the onion, garlic, cumin, oregano, basil and thyme until onions are translucent - about 5 minutes. Add water and lentils, cover and bring to a boil, reduce heat and simmer for 30 minutes. Add pureed tomatoes and simmer until lentils are tender but not mushy. Most of the liquid will be gone - about 15 minutes. Remove from the heat and pour into a bowl. Stir in remaining teaspoon of oil, the parsley, celery, green onion, lemon juice, cilantro (optional) and salt. Toss well. Serve on a bed of shredded greens sprinkled with the chopped tomatoes.