Herby Lentil Salad with Spinach and Peas
Servings
4
Servings
4
Ingredients
  • 1cup black beluga or French Puy lentils500 mL
  • 1 bay leaf
  • 1/4cup green peas60 mL
  • 1/4cup finely sliced cilantro60 mL
  • 1/4cup finely sliced parsley60 mL
  • 1/4cup finely sliced mint60 mL
  • 1/4cup red wine vinegar60 mL
  • 1 Tbsp extra-virgin olive oil15 mL
  • 1/4tsp salt1 mL
  • 3 green onionsfinely sliced
  • 1cup baby spinach500 mL
Instructions
  1. Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
  2. In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
  3. In small bowl, combine herbs, vinegar, olive oil, and salt.
  4. In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, blanched peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
Recipe Notes

Each serving contains: 95 calories; 5 g protein; 4 g total fat (1 g sat. fat); 11 g total carbohydrates (1 g sugars, 4 g fibre); 162 mg sodium