• 12servings
  • 55minutes
  • 165calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, E
MineralsNatrium, Fluorine, Manganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) lentils

  2. 2 carrots , cut into 1/4-inch dice

  3. 2 Golden Delicious apples , unpeeled, cored and cut into 1/4-inch dice

  4. 3 lemons

  5. 1/3 cup(s) olive oil

  6. 1/4 cup(s) balsamic vinegar

  7. 1 1/2 teaspoon(s) sugar

  8. 1 1/2 teaspoon(s) salt

  9. 3/4 teaspoon(s) coarsely ground black pepper

  10. 2 bag(s) (10 ounces each) spinach

  11. Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Rinse lentils with cold running water and discard any stones or shriveled lentils. In 4-quart saucepan, combine lentils and 8 cups water; heat to boiling over high heat. Stir in carrots and apples, and heat to boiling. Reduce heat to low and simmer 15 to 20 minutes, until lentils are tender; drain.

  2. Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. In small bowl, with wire whisk or fork, mix olive oil, vinegar, sugar, salt, pepper, lemon juice, and lemon peel.

  3. To serve, in large bowl, toss spinach with 1/3 cup dressing. Stir remaining dressing into lentil mixture. Place spinach leaves on salad plates and top with lentils. Sprinkle with parsley.


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