Herby Lentil Salad with Spinach and Peas
Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.
Ingredients
- 1 cup black beluga or French Puy lentils
- 1 Bay leaf
- ¼ cup green peas
- ¼ cup cilantro finely sliced
- ¼ cup parsley finely sliced
- ¼ cup mint finely sliced
- ¼ cup red wine vinegard
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 3 Green onions finely sliced
- 1 cup baby spinach
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, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
- Enjoy!