Lentil Spinach Salad Recipe
Spinach salad with lentils, which is one of the healthiest salads, is both a rich source of fiber and iron and a healthy vegetable protein store. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 10 min.
| Spinach (Small Leafy) | 1 | Bunch | ||
| Green Lentils (Boiled) | 200 | Grams | ||
| Olive Oil | 4 | Tbsp | ||
| Tulum Cheese | 50 | Grams | ||
| Red Onion | 1 | Qty | ||
| Salt | 1/2 | Tsp (large) | ||
| Orange Juice | 2 | Tbsp | ||
| Balsamic Vinegar | 1 | Tsp (large) |
Instructions:
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Add enough hot water to cover your lentils that you soaked the night before and boil them. Add a teaspoon of salt. Do not overcook, let the lentils be slightly firm.
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In the meantime, wash the spinach thoroughly with plenty of water, let it rest for 15-20 minutes in water with 1 spoon of white vinegar. Rinse, rinse and finely chop. If you wish, you can chop it by hand, without chopping it.
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Then peel the red onions, cut them in half and chop the piyaz into rings. Crush the Tulum cheese. If you wish, you can caramelize the red onion by sautéing it in a pan with a little olive oil for a few minutes.
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Put half of the spinach, red onion and tulum cheese, diced capia pepper in a salad bowl and mix.
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Strain your boiled lentils and mix them with spinach when it cools down. Sprinkle the remaining tulum cheese on the salad.
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Mix olive oil, lemon, orange juice and balsamic vinegar, and pour your dressing, to which you add some salt, over your salad. Let it rest in the fridge for 5-10 minutes. Optionally, pomegranate seeds, boiled corn, pickled gherkins, capers, etc. Serve your salad cold, which you will decorate with. Enjoy your meal!
Salad Vegetable Legume
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