WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH image

Yield 4

Number Of Ingredients 9

2/3 cup brown lentils
2 teaspoons fresh parsley, chopped fine
2/3 red bell pepper
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion
1 bay leaf
1 1/3 tablespoons olive oil
2/3 teaspoon balsamic vinegar

Steps:

Thinly slice onion. Heat 1 tablespoon olive oil in small pot. When oil shimmers, add onion and cook, stirring frequently until it starts to brown. Add lentils and bay leaf, then stir to coat with oil. Add vegetable stock and stir. Bring to a boil, then cover and let simmer for 40 minutes or until all the liquid is absorbed and the lentils are tender but still holding their shape. Meanwhile, dice the red pepper into 1/4-inch pieces. Once the lentils are ready, remove from the heat and take out the bay leaf. Stir in the spinach and diced red pepper. Add salt and pepper to taste and serve garnished with fresh parsley, remaining olive oil, and balsamic vinegar.