Warm Lentil Salad
"This is great comfort food and easy to make either vegetarian or not. The lentils cook up firm but tender, and the veggies are crisp and bright. It's an easy recipe to put on the stove and simmer while you are busy elsewhere."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄3 cups brown lentils
- 3 1⁄3 cups broth, vegetable or 3 1/3 cups chicken
- 1 red bell pepper, diced
- 1⁄2 tomatoes, chopped
- 1 cup fresh spinach, stems removed and torn into medium-sized pieces
- 1 small yellow onion
- 1 bay leaf
- 2 tablespoons olive oil
- 1 -2 teaspoon balsamic vinegar
directions
- Thinly slice onion and saute in a medium-sized pot until onion starts to brown.
- Add lentils and bay leaf, stirring to coat with oil.
- Add broth/stock and stir, bringing to a boil.
- Cover, reduce heat, and simmer for 40 minutes or until the liquid is absorbed and lentils are tender.
- While lentils are cooking, prepare the veggies.
- When lentils are ready, remove the bay leaf and remove the pot from heat. Stir in the spinach, red pepper, and tomato.
- Add salt and pepper to taste. Drizzle with balsamic vinegar to taste. The balsamic should add a light zing to the flavors but not be overpowering.
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RECIPE SUBMITTED BY
Happily married cooking-dabbler couple who both love learning about Mediterranean/Asian foods.
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<br>He is an engineer, enjoys figuring out the science behind the food, but also is a whiz at improvising and cooking by intuition.
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<br>She is a web project manager, loves fresh salads and raw veggies, has an incurable sweet tooth, and is currently recovering from Atkins-fever.
