This lentil and spinach salad with lemon is a fresh, tasty, and nutritious vegan dish that revolves around the unusual pairing of lentils and lemon and is enhanced by fresh spinach leaves, which give it an extra dash of flavour and colour.
At it is a cold dish, you can prepare it in advance: it is perfect also for lunch break at office.
Lentil and Spinach Salad with Lemon
Ingredients for 6 persons:
500 g of dry lentils
400 g of spinach
1 organic lemon
1 teaspoon of ground ginger
1 coffeecup of Extra virgin olive oil (EVO)
3 tablespoons of table salt
1 dash of chili powder
Put the lentils in a pot with plenty of salted water and bring to boil. Boil the lentils for five minutes, then remove from heat, drain them with a colander, and rinse under cold water.
Put the lentils back in a pot with plenty of salted water and this time boil for 40 minutes, until tender but not falling apart. Drain the lentils and allow them to cool.
Rinse the spinach, set aside a few leaves for garnish, blanch in boiling water for a few seconds (just long enough so they begin to wilt), and drain.
Rinse the lemon throroughly and cut it into small cubes, without peeling it.
Finely chop half an onion and brown it in olive oil. Sautee the spinach, salt them, and add a pinch of chilli pepper. After five minutes add the lemon and cook for another five minutes. Remove from heat and allow to cool.
Mix the lentils and spinach together in a salad bowl and season with salt, ginger, olive oil, and another pinch of chilli pepper.
Using a pastry cutter, serve the lentil and spinach salad as if it were a patty cake. Garnish with a couple of uncooked spinach leaves (rub some olive oil on them with your fingertips to keep them shiny), a pinch of chilli pepper, and a drizzle of olive oil.