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Lentil and Spinach Salad With Onion, Cumin and Garlic Recipe

Lentil and Spinach Salad With Onion, Cumin and Garlic Recipe

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Lentil and Spinach Salad With Onion, Cumin and Garlic

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Ingredients:

Serving

1 cup puy lentils
1 fresh bay leaf
1 stick celery
1 sprig fresh thyme
2 tbsp olive oil
1 onions or 3 -4 shallots, finely chopped
2 tsp cumin seeds, toasted, crushed
400 g baby spinach
salt , to taste
fresh ground black pepper , to taste
3 tbsp fresh parsley, chopped
5 tbsp extra virgin olive oil
1 tsp dijon mustard
5 tsp red wine vinegar
4 garlic cloves, finely chopped
1/2 tsp lemon rind, finely grated

Directions:

Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
Transfer the salad to a serving platter and scatter over some parsley sprigs.
Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.32 Kcal (1278 kJ)
Calories from fat	155.39 Kcal
		% Daily Value*
Total Fat	17.27g	27%
Cholesterol	0.91mg	0%
Sodium	83.05mg	3%
Potassium	737.09mg	16%
Total Carbs	24.95g	8%
Sugars	2.69g	11%
Dietary Fiber	6.85g	27%
Protein	12.14g	24%
Vitamin C	23.6mg	39%
Iron	475.9mg	2644%
Calcium	88.4mg	9%

Amount Per 100 g
Calories	188.31 Kcal (788 kJ)
Calories from fat	95.84 Kcal
		% Daily Value*
Total Fat	10.65g	27%
Cholesterol	0.56mg	0%
Sodium	51.22mg	3%
Potassium	454.61mg	16%
Total Carbs	15.39g	8%
Sugars	1.66g	11%
Dietary Fiber	4.23g	27%
Protein	7.49g	24%
Vitamin C	14.5mg	39%
Iron	293.5mg	2644%
Calcium	54.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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