Steps to Make Tasty Lentils, spinach and herb salad

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Lentils, spinach and herb salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Lentils, spinach and herb salad Recipe. This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice. This wonderful, simple, hearty, and très délicieux "zesty" lentil spinach salad.

You can cook Lentils, spinach and herb salad using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lentils, spinach and herb salad

1. Take 3 cup of lentils cooked.
2. It’s 2 clove of garlic.
3. Make ready 1 cup of spinach.
4. Prepare 1 tbsp of parsley.
5. Take 1 tbsp of basil.
6. Prepare 1 tbsp of mint.
7. Make ready 1 tbsp of extra virgin olive oil.
8. Make ready 1/2 tsp of lemon juice.

For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils' earthiness.Made with green lentils, marinated red onion, lots of fresh herbs and ripe mango, it is the perfect summer meal or side dish.This vegan lentil salad with spinach, pomegranate, avocado, and walnuts is super delicious and packed with nutrients.I'm always looking for quick and easy vegan salads that I can bring along to university.

Lentils, spinach and herb salad step by step

1. Saute the garlic in the oil until tender..
2. Chop spinach and herbs, then add to lentils. Salt to taste..
3. Stir and cook until warmed through..
4. Add the lemon juice, salt and pepper to taste..
5. *Cooking your own green lentils: 1 1/2 dried green lentils. Wash dried lentils..
6. Put lentils and twice the proportion water into a saucepan..
7. Cook 20-30 minutes over medium-high heat, then reduce the heat to maintain a very gentle simmer..
8. When tender, ready! Nice side salad..

Terrific topping for spinach or other greens for a quick lunch.In all honesty, I hadn't really been a big lentil fan until I tried this.Spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad.

Whisk in the oil until emulsified.Stir together the lentils, beets, and spinach in a bowl.This lentil and buckwheat salad with spinach, beets, and carrots is tossed in a Steamed lentils and feta cheese are tossed in a homemade chimichurri sauce made with fresh herbs creating.A delicious salad that works equally well warm or at room temperature.Bring to a gentle boil over medium-high heat.