Lentil and Spinach Salad

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.

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.

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.