All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
Vegan Herbed French Lentil Salad with Wilted Spinach & Arugula
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
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.