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. Next time I will definitely try your amazing creation. This post may contain affiliate links. First, over low heat, sauté sweet red onions in olive oil. If I could give this salad 10 stars I would. more about me ». Serve warm, garnished with extra feta cheese, if desired. To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the … 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. Season with salt and pepper. 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. I admire creative players in the kitchen game! It’s delicious when served warm, and also makes great leftovers after being chilled. This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. On the menu, the salad had so many things I love — lentils, spinach, broccoli, mushrooms, red peppers, feta, and a lemon vinaigrette. Add feta cheese and mix to combine, season with salt and pepper to taste. It´s amazing how long time ago salads were just so plain and now we´ve found ourselves cooking spectacular creative dishes! Baguettes, cheese, more baguettes, more cheese, wine, dessert …. Please read my disclosure policy. This is one of my go-to salads! Love all your recipes – Thanks for sharing them. (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.). I like to do this in a bowl of water because … Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar … Total Carbohydrate Using a pair of tongs or two spoons toss until the spinach is barely warm and both the spinach and lentils glisten with … Divide the salad greens among chilled plates and top with lentil salad mixiture. It’s so absolutely delish! It was inspired by a lentil spinach salad that I had with my friend, Kathryne, at a new local place called tLoft right before we left on the trip. 12.2 g Goodness, I already miss France so much! Top each salad with lentils, salmon, and goat cheese; drizzle with vinaigrette. But as always, it really does feel so good to be back. In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Yay for healthy/cleansing recipes. Rinse the lentils with water in a fine-mesh strainer, picking out and discarding any little stones that … :). This looks fantastic…can’t wait to make it. Don’t you hate it so much when a dish you’re really excited about comes out as SWEET? Add the cumin and cook for 1 minute. 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. Cut the pomegranate into halves and remove the seeds. ★☆ Chef's Note: Puy lentils are named after a town in France. Transfer the salad to a serving platter and scatter over some parsley sprigs. Hi Ali, so glad to hear you had a wonderful trip to France and sorry to hear about the apartment struggles. Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. It is such a favourite in our house. I can’t wait to try this recipe. This wonderful, simple, hearty, and très délicieux “zesty” lentil spinach salad. Developed for RSC #9.------, Total Carbohydrate Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock. Gah! So much goodness in one salad! Bring back to room temperature if necessary. 4 %. Next add the spinach and lentils. Bring back to room temperature if necessary. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Keep them warm. All of those garlicky veggies paired perfectly together with the savory lentils and fresh spinach. Thank goodness we were home, or half of my apartment would have been completely flooded. ★☆. ★☆ Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary. Bring to a boil. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. 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. What a bummer to come home to that. Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally. To make wilted spinach and green lentil salad: Cook the lentils until they’re just tender to your bite. 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! Stir the spinach into the lentils and leave the salad to cool. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick. 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. :), To make the salad, I simply popped a pot of lentils on the stove to simmer in some veggie stock. Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture. I love this recipe. Stir the spinach into the lentils and leave the salad to cool. Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. 25.6 g Although I must say that I’ll be looking forward to another wine and cheese night as well sometime soon… ;). In less than 30 minutes, this beautiful, healthy, savory, warm lentil spinach salad was ready to go. I love lentils and I love France, but I’ve never thought about the two together, until now : }. This is delicious served over baby spinach or mixed greens. On Friday night, an enormous storm decided to barrel through Kansas City and flood our neighborhood and overwhelm the roof of our apartment building…which resulted in literally buckets and buckets of sludgy water leaking down my walls and collapsing part of my ceiling…which promptly turned our dinner-and-a-movie date night “in” into an all-evening mopping and cleaning fest. Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt. Lower the heat and simmer, partially covered, until the lentils are … Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture. Thanks for the recipe! I used arugula instead of spinach and it worked well too! 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). Still, crazy apartment complications aside, I’m happy to get back into the swing of things this week. Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. kosher salt and freshly-cracked black pepper, juice and zest of one lemon, added to taste (about 3-4 tablespoons juice), Meanwhile, as the lentils are cooking, heat 2 tablespoons olive oil in a. Then, I added everything together in a big bowl, along with an extra spoonful of olive oil and lots of freshly-squeezed lemon juice and zest. My friends went to France earlier this year and gained almost ten pounds! Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. 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. :) Been following different websites to improve my skills! Really, you can use just about any of your favorite veggies here, but I especially loved the broccoli and mushroom combo. Have all your ingredients prepped, lined up and ready–warm wilting spinach doesn’t wait. And while I toyed with the idea of whipping up a more complicated lemon vinaigrette, I found that the straight lemon juice cut through and balanced out out all of those other strong flavors on its own, and brightened the salad up deliciously.
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