Save my name, email, and website in this browser for the next time I comment. This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. I like to do this in a bowl of water because … Yay for healthy/cleansing recipes. I admire creative players in the kitchen game! Have all your ingredients prepped, lined up and ready–warm wilting spinach doesn’t wait. Lower the heat and simmer, partially covered, until the lentils are … Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary. Bring back to room temperature if necessary. Stir the spinach into the lentils and leave the salad to cool. Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Bring to a boil. Still, crazy apartment complications aside, I’m happy to get back into the swing of things this week. So we’ve substituted Pellegrino for wine, we’re taking a break from bread, and I stocked my fridge full of all of my favorite fruits and veggies to cook us some ultra-fresh dinners for a week. Drizzle with the lemon juice and olive oil. Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock. Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. But then, to add yet another layer to the craziness, I woke up on Saturday morning to a stuffy, smelly apartment and realized that my freaking air conditioner wasn’t working! Please read my disclosure policy. (I recommend using green (French) lentils or black (beluga) lentils here, as they will hold their shape more than their mushy red and yellow counterparts.). Definitely the perfect meal to start our little week of extra-healthy eating. This sounds great! Can’t wait for France pics. For the salad, place the cooked lentils and the spinach into a serving bowl. Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. In less than 30 minutes, this beautiful, healthy, savory, warm lentil spinach salad was ready to go. While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned. To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). ★☆ ------Lentils are very versatile and packed with protein and fiber. And after two tries, I think I nailed it. Although I must say that I’ll be looking forward to another wine and cheese night as well sometime soon… ;). Using a pair of tongs or two spoons toss until the spinach is barely warm and both the spinach and lentils glisten with …