By lentilsorg Salad
July 17, 2015
5 Minutes
20 Minutes
25 Minutes
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