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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made this one summer evening by putting together what I had on hand. My husband, Ken, gave it his top rating. You can make this again soon, he said. Ingredients:
1 cup dried lentils, rinsed |
2 cups water |
2 cups sliced fresh mushrooms |
1 medium cucumber, cubed |
1 medium zucchini, cubed |
1 small red onion, chopped |
1/2 cup chopped soft sun-dried tomato halves (not packed in oil) |
1/2 cup rice vinegar |
1/4 cup minced fresh mint |
3 tablespoons olive oil |
2 teaspoons honey |
1 teaspoon dried basil |
1 teaspoon dried oregano |
4 cups fresh baby spinach, chopped |
1 cup (4 ounces) crumbled feta cheese |
4 bacon strips, cooked and crumbled |
Directions:
1. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water.
2. Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and bacon; toss to combine. Yield: 8 servings (3/4 cup each).
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