Herby Lentil Salad with Spinach and Peas
Servings 4
Ingredients
- 1 cup black beluga or French Puy lentils 500 mL
- 1 bay leaf
- 1/4 cup green peas 60 mL
- 1/4 cup finely sliced cilantro 60 mL
- 1/4 cup finely sliced parsley 60 mL
- 1/4 cup finely sliced mint 60 mL
- 1/4 cup red wine vinegar 60 mL
- 1 Tbsp extra-virgin olive oil 15 mL
- 1/4 tsp salt 1 mL
- 3 green onions finely sliced
- 1 cup baby spinach 500 mL
Instructions
- 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.
- In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
- In small bowl, combine herbs, vinegar, olive oil, and salt.
- 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.
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