Warm Lentil Spinach Gomae

Directions

1. Toast sesame seeds in a pan on low-medium heat while stirring often, until a rich golden colour has been achieved. Reserve 1 tsp (5 mL) for garnish and toss the remainder into the bowl of a spice grinder or a blender. Add vinegar, soy sauce, and honey and pulse until the texture is smooth. Set aside.
2. Place spinach in a large pot with 2 Tbsp (30 mL) of water. Cook gently while stirring over medium heat for 3-5 minutes, or until the spinach has wilted. Drain in a colander and press out excess liquid with the back of the spoon. When spinach is cool enough to handle, transfer to a cutting board and chop into 1 inch pieces. Squeeze off excess liquid again and toss into a bowl with the cooked lentils.
3. Add dressing to the lentils and spinach, combining until everything is coated. Garnish with toasted sesame seeds and serve.