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Herby Lentil Salad with Spinach and Peas
Serves 4.
Small black beluga lentils, so called because of their resemblance to caviar, hold their shape well, making them perfect for salads. If you can’t find beluga lentils, use French Puy lentils, which have similar properties. With lentils, young spinach, spring peas, and herby dressing, this salad welcomes spring.
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Ingredients
- 1 cup (500 mL) black beluga or French Puy lentils
- 1 bay leaf
- 1/4 cup (60 mL) green peas
- 1/4 cup (60 mL) finely sliced cilantro
- 1/4 cup (60 mL) finely sliced parsley
- 1/4 cup (60 mL) finely sliced mint
- 1/4 cup (60 mL) red wine vinegar
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 3 green onions, finely sliced
- 1 cup (500 mL) baby spinach
Nutrition
Per serving:
- calories 95
- protein 5 g
-
total fat
4 g
- sat. fat 1 g
-
total carbohydrates
11 g
- sugars 1 g
- fibre 4 g
- sodium 162 mg
Directions
01
Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
02
In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
03
In small bowl, combine herbs, vinegar, olive oil, and salt.
04
In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, blanched peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
