Posted by Annie.
In the cookbook, this is recommended as a delicious vegetarian lunch, but I’ve found it hearty enough for supper (and Danny agrees!) This salad is easy and distinctive, and given the recipe, you can make as little as you’d like and reserve the dressing and separate ingredients for a fresh salad later. If you’re looking to kick it up a notch with spinach, I highly recommend.
Serves 6 to 8
1 1/2 cups dried green lentils (preferably dark green Du Puy lentils from France), picked over and rinsed (if you don’t have lentils, black-eyed peas are a fine substitute)
4 cups lightly packed fresh spinach, washed, drained, and stems removed
1 red onion, halved through root end and thinly sliced
6 ounces drained feta cheese, cut into 1/2 -inch cubes
3/4 cup Sour Cherry Vinaigrette (found on this blog!)
Salt and freshly ground black pepper
1. (Skip this step if using canned peas or lentils.) Place the lentils in saucepan, add enough water to cover by 3 inches, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, about 15 minutes for Du Puy French lentils, 20 minutes for regular green lentils. The lentils will be just tender and still holding their shape (Note: French lentils cook much faster than regular lentils; do not overcook.) Drain and rinse the lentils and set aside to cool slightly.
2. Place the spinach, lentils, onion, feta, and vinaigrette in a large bowl. Season with salt and pepper and toss gently to blend. Do not overmix because the spinach may bruise and the feta will crumble. Serve at room temperature.