Warm Lentil and Spinach Salad
Method
Cook the lentils: If not pre-cooked, boil the lentils in salted water until tender, about 20 minutes. Drain and set aside.
Sauté the carrots: Heat olive oil in a skillet over medium heat. Add the carrots and sauté until slightly softened, about 3 minutes.
Combine the ingredients: In the skillet, add the cooked lentils and spinach. Stir gently until the spinach wilts slightly.
Add the dressing: Stir in the Dijon mustard and season with salt and pepper. Mix well to coat.
Serve: Serve warm as a comforting and nutritious salad.
A hearty, warm salad featuring protein-rich lentils and vibrant spinach with a mustard vinaigrette.
Decorate with nuts, sliced red onion or parmesan cheese, tastes the best with a slice of crusty bread or as a side to roasted chicken.
Nutrition Facts
Per serving
