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This wonderful salad could as well be a lovely main dish, since it’s packed with nutritious proteins, with plenty of calcium, iron, magnesium, and fiber. So be careful on the size of the portion, especially if it’s followed by something else. It tastes equally good served warm or cold, therefore the temperature of serving is completely up to you. If you think a lentil salad is nothing to be excited about, think again.
Spinach and green lentil salad
Preparation time: 35 minutes
250 g spinach, ends removed, stalks and leaves separated ½ sweet red pepper 1 clove garlic 1 tomato, seeds removed, chopped 250 g green lentils, cooked and drained (if you don’t have the green variety, substitute with whatever kind of lentils you have) 6-8 black olives, halved, stones removed
Dash of Olive oil
Blanch the spinach in a pan of boiling, salted water. Blanch for 2-3 minutes, depending on the size of the leaves and then drain. Immediately refresh in a bowl of iced cold water and drain again. Heat a dash of olive oil in a pan and then sautee the sweet pepper and garlic over a low heat until softened. Add the tomatoes and cooked lentils to the pan and simer for 2 minutes. Add the olives and blanched chard to the pan and season with salt and pepper. Mix well. Drizzle over a little olive oil and serve.
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