Kathleen's spicy lentil spinach salad |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup(s) lentils dry |
4 cup(s) spinach fresh |
1 can(s) artichoke hearts quartered |
1-2 tomatoes chopped |
2.5 cup(s) chicken or vegetable stock |
.25 cup(s) vermouth (optional ingredient) |
1 tablespoon(s) extra virgin olive oil |
1 teaspoon(s) red chile pepper flakes |
1 teaspoon(s) fresh black pepper |
1 teaspoon(s) turmeric |
.5 teaspoon(s) coriander seed |
.5 teaspoon(s) dry mustard seed |
2 clove(s) minced garlic fresh |
4 tablespoon(s) flat-leaf parsley fresh, chopped |
Directions:
1. Heat oil in skillet over medium heat. Add rinsed lentils and toss for 1 minute. Add stock, vermouth, black pepper, turmeric, coriander and mustard seeds, and red chile flakes, and simmer for 20-25 mins until softened. Remove from heat. Add artichoke hearts, toss, and serve over bed a fresh spinach, topped with chopped tomato & parsley. Enjoy!
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