She began by making a 1/2 cup of dry lentils. She cooked them like rice, putting them in a pot on the stove with water to cover by 3" over them.
Meanwhile, she made a vinaigrette with lemon juice, but if you had a favorite bottled variety, that would work, too. Add salt and pepper.
Add chopped fresh parsley if you have it.
Now, this is interesting...add baby spinach, fresh. When the lentils come off of the stove, you strain out the water, then put them in the bowl with the dressing and spinach.
By putting the hot lentils over the spinach, it wilts it for you.
Anyway, if anyone wants the exact recipe, I didn't delete it yet, and would be happy to copy it down. :-)
It was a different use for lentils, and if you make it flavorful enough, I'll bet that it's good!
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