Dijon Lentil Salad with Baby Spinach

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Recipe byEstam

Notes:

can serve warm, room temp or cold

Categories:
- lentil
- Salad
- Spinach

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Ingredients:

2 T finely chopped shallot or onion
1/2 c dried lentils (preferably small French de Puy)
2 1/2 cups water
1 teaspoon extra virgin olive oil
2 teaspoons dijon mustard
2 teaspoons red wine vinegar
salt and pepper
1 cup baby spinach

coat a nonstick saucepan with cooking spray and place it over medium heat. cook shallot or onion for 2 minutes, stirring until lightly browned. add the lentils and water and bring to a simmer. lower the heat and cook for 20-25 minutes, adding water if needed, until tender. drain, if needed.
in a serving bowl, whisk oil, dijon and vinegar. stir in warm lentil mixture. season with salt and pepper. line a shallow bowl with spinach and mound the lentils on top.