Thursday, May 19, 2011

Lentil Salad with Caramelized Onion, Roasted Tomato and Spinach

I had a lot of free lentils from work so I made up this recipe and it turned out pretty good. It's good both cold and heated-up so try it out! (I liked it better heated and Matt like if better cold.)

The Recipe:
  • - 1 cup lentils
  • - 1 onion, caramelized (see below)
  • - 1 1/2 cup spinach
  • - 1/4 cup feta cheese
  • - 1 cup tomatoes, roasted
  • - 1 can cannellini beans, drained and rinsed
  • - 3-4 Tbl. red wine vinegar (or to taste)
  • - salt and pepper

The Method:

- Pre-heat oven to 350 degrees for roasting tomatoes

- Start caramelizing onion
(My method: slice an onion into strips, heat 2 Tbl. olive oil in a skillet, add onion, add 3 Tbl. balsamic vinegar and 1 Tbl. sugar, a little salt, toss together then cook on low heat for about 30-40min)

- Slice tomatoes and toss with some olive oil, salt and pepper. Bake uncovered for about 30 minutes

- Meanwhile, cook lentils in boiling water (1 cup lentils to 3 cups water). It should take 15-20 for lentils to cook and become tender. Drain extra water.

- Once lentils are done and drained, add spinach to the warm lentils, mix and cover for a few minutes. The heat of the lentils will start to wilt the spinach a bit.

- Add caramelized onions, roasted tomatoes, beans, feta, some salt and pepper and red wine vinegar


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