Warm Lentil and Vegetable Salad
Warm Lentil and Vegetable Salad is interesting in every bite!
Servings: 4
Ingredients
Cook Lentils
- 1 cup Black Lentils also called beluga lentils
- 1 cups broth chicken or vegetable
- 2 cups water
- 11/2 tsp kosher salt
- optional - add a half onion and a few sprigs of thyme
Salad Ingredients
- 8 cups baby spinach
- 4 eggs boiled until they reach a soft but set center
- 1 cup cherry tomatoes quartered
- Homemade Pickled Onions
- Fresh cracked Pepper
Thyme Vinaigrette
- 1/3 cup white wine vinegar
- 2/3 cup olive oil
- 1 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp honey
- 1 tsp dijon mustard
Instructions
- To cook lentils, bring broth, water and salt to a boil, add onion and thyme if using. Add lentils and reduce to medium heat. Let lentils simmer for 20-22 minutes, or until they reach a texture you enjoy. When lentils are cooked, remove from heat and drain excess liquid in a strainer.
- While lentils are cooking, boil the eggs. (A soft but set center should be between 7-8 minutes if dropped into boiling water.) Remove eggs from heat. Move them to cold water to stop them from cooking.
- Also while lentils are cooking, assemble dressing by adding all ingredients to a jar with a lid and shake until emulsified. Or add all ingredients to a bowl and whisk until emulsified.
- Assemble 2 cups of baby spinach into 4 bowls. Spoon lentils across 1/3 of salad greens, tomatoes across 1/3 of salad greens and tuck peeled, sliced eggs into the remaining 1/3 of the bowl. Add fresh cracked pepper to salad. Drizzle with Thyme Vinaigrette. Top with a pile of Homemade Picked Onions.
- Enjoy!