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Warm Spinach Lentil Salad with Olive Oil and Honey Dressing

Course Entree
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Elena Paravantes

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.