So, what better way to kick off post #1 on my newly named blog, Love and Lentils, than with featuring, of course, lentils?! This one is a fan favourite around here, as the flavours and textures in this salad go so well together. It’s packed with protein (Jen, this one’s for you), and it was thoroughly enjoyed by the wee one. Although it’s absolutely freezing in Montreal with close to -40ºC temperatures, I fancy the day that I will pack this along for a summer bike ride picnic. A girl can dream, right? At least 90 days to go…..
The ingredient list may look long at first sight, but rest assured that it’s mostly spices which I’m sure you have in your pantry and which make this salad irresistible and addictive! I whipped this salad up in less than 30 minutes, and had leftovers for lunches and even dinner.
Sweet Lentil Salad & Greens
- 1 cup uncooked green lentils
- 2 cups spinach, chopped
- 1 medium red onion, diced
- 1 cup dried cranberries, roughly chopped
- 1/3 cup capers, drained
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup cold pressed extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch of kosher salt and freshly ground black pepper
- Rinse lentils well and drain. Place in a pot and cover with a 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
- While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
- When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
- Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing.
- Serve and enjoy! Leftovers can stay in the fridge for up to three days.