Marinated Lentil Salad with Spinach & Feta – Lentils.org

Marinated Lentil Salad with Spinach & Feta

  By lentilsorg  

July 17, 2015

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  • Prep: 5 Minutes
  • Cook: 20 Minutes
  • 5 Minutes

    20 Minutes

    25 Minutes

  • Yields: 4-6
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Directions

  1. Place the garlic and lentils in a medium saucepan and add enough water to cover by an inch or two. Bring to a simmer and cook for 20 minutes, until just tender. Drain well and transfer to a bowl, discarding the garlic. While the lentils are still warm, add the oil, balsamic vinegar, and salt and pepper to taste.Toss and set aside to cool.
  2. Add the spinach, tomatoes, and feta and toss to combine. Serve immediately or refrigerate until needed.

Ingredients

1 1⁄2 cups (375 mL) green lentils

1 garlic clove, peeled

1⁄4 cup (60 mL) extra-virgin olive oil

1⁄4 cup (60 mL) balsamic vinegar

salt and pepper, to taste

2 cups (500 mL) thinly sliced baby spinach

1-2 cups (250-500 mL) cherry or grape tomatoes, halved

1⁄2 cup (125 mL) crumbled feta

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Nutrition Facts

Serving Size2/3 cup (150 mL)
Calories280
Sodium320 mg
Potassium409 mg
Protein12 g
Cholesterol10 mg
Sugar3 g
Total Fat13 g
Saturated Fat3 g
Total Carbohydrates30 g
Dietary Fiber7 g