Warm Spinach Lentil Salad with Olive Oil and Honey Dressing
User Reviews
0.0
0 reviews
Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
2
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Course
Main Course
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Cuisine
Mediterranean, Greek
Warm Spinach Lentil Salad with Olive Oil and Honey Dressing
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 pound spinach washed and chopped leaves
- 1 cup dry uncooked lentils
- 2 cloves garlic
- 1 bay leaf
- 2 tablespoons + 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt/Pepper
Instructions
- Put the lentils in a pot and add water until lentils are covered. Bring to a boil and then remove from heat.
- Remove old water and add enough new water, to about 1 inch higher then lentils, add a bay leaf and a garlic clove and let it simmer for about 30 minutes until lentils are soft.
- Wash spinach and chop.
- Once lentils are cooked and strained (remove bay leaf and garlic clove). Heat 2 tablespoons olive oil in another pot and saute the other clove of garlic minced.
- After 1-2 minutes add the lentils and stir them so they are covered with the oil for about 2 minutes and then add the spinach, heating until it wilts and most liquids are gone.
- Remove the spinach lentil mixture and place in shallow large bowl and let it cool a bit.
- Make the dressing by mixing 1/3 cup olive oil with 2 tablespoons balsamic vinegar and 1 teaspoon honey. Add pepper and salt to taste
- Drizzle the dressing over the spinach and lentils and blend making sure dressing has covered everything.
- You may serve this with some bread and cheese.
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