Serves 4
Ingredients
3⁄4 cup dried brown lentils, rinsed
4 tsp vegetable oil
1 garlic clove, peeled and finely chopped
2 T finely chopped peeled fresh ginger
1 T ground cumin
1 large leek, white and light green parts only, finely chopped
1 medium carrot, peeled and diced
2 T red wine vinegar
1⁄2 tsp Dijon mustard
Salt and freshly ground black pepper to taste (optional)
1 6-oz bag baby spinach
Spicy Lentil Salad
Directions
1. Place the lentils and 11⁄2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until just tender, about 30 minutes. Drain.
2. Meanwhile, heat 2 tsp of the oil in a large nonstick skillet over medium-low heat. Add the garlic, ginger, and cumin and cook for 2 minutes. Add the leek, carrot, and 2 T water and cook until the vegetables are soft and lightly browned, about 8 minutes; drizzle with a couple of tablespoons of water if they get too dry and start to stick. Transfer from the skillet to a medium bowl and add the cooked lentils.
3. Whisk together the vinegar, the remaining oil, and the mustard in a small bowl. Drizzle over the lentil mixture and season with salt and pepper if desired. Stir gently to mix well.
4. Heat the skillet over medium heat and add the spinach. Cook until the spinach barely softens, 2 to 4 minutes. Place on a small platter and top with the lentils.