Lentil Salad - 1

Recipe Ingredients

1 lb	454g / 16oz	Lentils
3		Garlic cloves - up to 4
		Salt - to taste
12 oz	340g	White-skinned potatoes
1		Spinach - - (4 cups chopped leaves)
4 tablespoons	60ml	Olive oil
3 tablespoons	45ml	Fruity wine vinegar
3/4 cup	46g / 1.6oz	Thin-sliced green onions
1/2 cup	20g / 0.7oz	Chopped flat-leaf parsley
1/2 teaspoon	2.5ml	Hot red pepper flakes
		Freshly-ground black pepper - to taste

Recipe Instructions

Pour boiling water over the lentils, covering them by at least 2 inches, and leave them to soak for 1/2 hour. Drain them, and put them in a pot with well-salted water to cover, and 2 whole cloves of peeled garlic. Bring the water to a boil, turn down the heat, and simmer the lentils for about 15 minutes, or until they are tender but not mushy. Drain them again, discarding the garlic cloves.

Meanwhile, boil the potatoes in their skins in salted water until they are tender. Drain them and allow them to cool completely, then peel them and cut them in 1/2-inch dice.

Wash the spinach thoroughly, and discard the tough stems. Chop the remaining garlic. Heat 1 tablespoon of olive oil in a saute pan, stir the chopped garlic in it for a minute or two, then add the spinach. Toss the spinach over high heat until it wilts ans all the excess liquid cooks away. Sprinkle it with a tablespoon of the vinegar and toss again. In a large, wide bowl, combine the drained lentils with the diced potatoes, sauteed spinach and garlic, green onions, parsley, and red pepper flakes. Drizzle the remaining 3 tablespoons of oil and 2 tablespoons of vinegar over it, add a little salt and pepper, and toss gently until everything is well mixed. Taste, and add more salt if needed. Let salad sit for 30 minutes, then taste it again, and correct the seasoning.

This recipe yields 8 to 10 servings.

Source:
THE NEW VEGETARIAN EPICURE by Anna Thomas

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