Warm Lentil Salad
Ingredients:
- 1 c Green Lentils picked and rinsed
- 3 c Water
- 1 c Onions chopped
- 3 stalks Celery chopped
- 1 Bell Peppers red, chopped
- 1 Bell Peppers orange, chopped
- 1 tbsp Lemon Juice
- 2 cloves Garlic minced or pressed
- 2 tbsp Olive Oil
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Fresh Dill
- .5 tsp Fresh Oregano chopped
- 6 oz Baby Spinach
- 2 oz Feta Cheese about .5 cup
Instructions:
- In a saucepan put lentils in the water. Cover and bring to a boil over high heat. Reduce to simmer. Cook for 25-30 minutes or until tender.
- Heat 1 tbsp oil over medium heat in a large skillet. Add onion and celery, cook for 7-8 minutes or until tender, stirring frequently. Add peppers, garlic, and half the salt and black pepper. Cook for another 5-6 minutes until peppers are slightly tender, stirring frequently.
- Drain lentils and transfer to a bowl. Stir in vinegar, dill, oregano, lemon juice, sauteed vegetables, remaining salt and pepper, and remaining oil.
- Divide the spinach between the plates and top with lentil salad and feta cheese.
Nutrition
Calories: 313kcal | Carbohydrates: 38g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 523mg | Potassium: 928mg | Fiber: 17g | Sugar: 6g | Vitamin A: 6065IU | Vitamin C: 95.7mg | Calcium: 167mg | Iron: 5.1mg
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