Warm Lentil and Vegetable Salad is interesting in every bite!
Soup, Salad & Sandwich
Author: Cynthia Rusincovitch
1cupBlack Lentilsalso called beluga lentils
1cupsbrothchicken or vegetable
optional - add a half onion and a few sprigs of thyme
4eggsboiled until they reach a soft but set center
Homemade Pickled Onions
Fresh cracked Pepper
1/3cupwhite wine vinegar
1 1/2tspdried thyme
To cook lentils, bring broth, water and salt to a boil, add onion and thyme if using. Add lentils and reduce to medium heat. Let lentils simmer for 20-22 minutes, or until they reach a texture you enjoy. When lentils are cooked, remove from heat and drain excess liquid in a strainer.
While lentils are cooking, boil the eggs. (A soft but set center should be between 7-8 minutes if dropped into boiling water.) Remove eggs from heat. Move them to cold water to stop them from cooking.
Also while lentils are cooking, assemble dressing by adding all ingredients to a jar with a lid and shake until emulsified. Or add all ingredients to a bowl and whisk until emulsified.
Assemble 2 cups of baby spinach into 4 bowls. Spoon lentils across 1/3 of salad greens, tomatoes across 1/3 of salad greens and tuck peeled, sliced eggs into the remaining 1/3 of the bowl. Add fresh cracked pepper to salad. Drizzle with Thyme Vinaigrette. Top with a pile of Homemade Picked Onions.
Warm Lentil and Vegetable Salad https://www.mynourishedhome.com/warm-lentil-and-vegetable-salad/ January 7, 2016