Looking forward to giving it a try! Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. What a bummer to come home to that.
My friends went to France earlier this year and gained almost ten pounds! Baguettes, cheese, more baguettes, more cheese, wine, dessert …. Please read my disclosure policy.
Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that …
Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock. 4 %. Drizzle with the lemon juice and olive oil. For extra delicious lentils, I recommend also adding in a generous pinch of salt and pepper, a pinch of crushed red pepper flakes, and a pinch of garlic powder when you add in the vegetable stock. All of those garlicky veggies paired perfectly together with the savory lentils and fresh spinach. On the menu, the salad had so many things I love — lentils, spinach, broccoli, mushrooms, red peppers, feta, and a lemon vinaigrette. ★☆ Thanks for the recipe! Divide the salad greens among chilled plates and top with lentil salad mixiture. 25.6 g Hi Ali, so glad to hear you had a wonderful trip to France and sorry to hear about the apartment struggles. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.
Save my name, email, and website in this browser for the next time I comment. :) Been following different websites to improve my skills! This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. Have all your ingredients prepped, lined up and ready–warm wilting spinach doesn’t wait.
This recipe was actually at the top of my list to try when we got home from France. Lower the heat and simmer, partially covered, until the lentils are … And it has felt so good to get back into my kitchen!
And I’ve been busy sleeping off the jet lag, catching up with friends and family, re-stocking my fridge, doing laundry, slugging through my inbox, sorting through the 1000+ photos we snapped, and making up for lost snuggle-time with my pup ever since.
But when I ordered it and took a bite, the whole salad seemed wayyyy sweeter than I was expecting with just a small hint of lemon. Really, you can use just about any of your favorite veggies here, but I especially loved the broccoli and mushroom combo. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. ★☆ Let oil cool in pan (garlic will crisp up). Using a pair of tongs or two spoons toss until the spinach is barely warm and both the spinach and lentils glisten with … Your email address will not be published. It´s amazing how long time ago salads were just so plain and now we´ve found ourselves cooking spectacular creative dishes!
This salad was so good, I over ate because I couldn’t stop munching! x, My favorite thing in life is time spent around the table. Thanks for creating it! For the dressing, place all the dressing ingredients into a bowl and mix well. Bring to a boil. A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled.
I love lentils and I love France, but I’ve never thought about the two together, until now : }. And all the better with some seriously tasty food to bring us all together. Thanks for the new recipe. So much goodness in one salad! Turns out that it was completely fried during the storm, and won’t be fixed until tomorrow, which means three whole days sans a/c during a 95-degree week. Then while the lentils were doing their thing, I sautéed up a bunch of broccoli, mushrooms (optional, if you don’t like them), red onions and garlic until they were nice and cooked, but still a little bit crisp (versus being totally soft). Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick. Combine spinach, parsley, Craisins, and shallots; divide among four serving plates. But as always, it really does feel so good to be back. Chef's Note: Puy lentils are named after a town in France.
I’m sure your trip was totally worth it.
First, over low heat, sauté sweet red onions in olive oil. 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.
To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks).
Serve warm, garnished with extra feta cheese, if desired. Have a wonderful day.
:), To make the salad, I simply popped a pot of lentils on the stove to simmer in some veggie stock.
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! We’re happy to hear you enjoyed it, Heather! I was craving something far more savory with a super bright, lemony twist. (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.). 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.
This looks SO delicious, Ali!