Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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These guys are really easy.  You can prepare the veggies while the lentils cook & then just toss it all together.  It can be served warm or cold.  Healthy, light & delicious!

I used this infused olive oil & French Lentils (above) but regular olive oil works great and any kind of lentils would work, too.  I think French lentils cook faster (22 minutes or so) & hold their shape after cooking a bit better but preparing any lentils on the al dente side should work great.

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Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula

INGREDIENTS

1 cup French (or other) lentils – cooked as directed – erring on the al dente side

1 TBS olive oil

2 cups baby spinach

2 cups arugula

1/4 red onion – diced

1/2 pint (1 cup) grape, heirloom cherry or regular cherry tomatoes – halved

juice of 1/2 lemon (or to taste)

1/4 cup fresh basil – minced

1/4 cup fresh mint – minced

1/4 cup fresh, flat-leaf parsley – minced

S&P to taste

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DIRECTIONS

Cook the lentils & drain.

Heat the olive oil in a large pan & saute the onion until soft.  Add the spinach & arugula & toss until just wilted.  Removed from heat & toss with the remaining ingredients.  Season with S&P.

MMMM!

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