Sweet Lentil Salad and Greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 cup dried green lentils, rinsed and picked over
- 2 cups spinach, chopped
- 1 medium red onion, diced
- 1 cup dried cranberries, roughly chopped
- 1/3 cup capers, drained
- 1/4 cup pine nuts, lightly toasted
Vinaigrette
- 1 cup dried green lentils, rinsed and picked over
- 2 cups spinach, chopped
- 1 medium red onion, diced
- 1 cup dried cranberries, roughly chopped
- 1/3 cup capers, drained
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup cold pressed extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch of kosher salt and freshly ground black pepper
Method
- STEP 1Rinse lentils well and drain. Place in a pot and cover with 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
- STEP 2While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
- STEP 3When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
- STEP 4Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing. Serve and enjoy!