1 cup black beluga lentils (dry/uncooked)
3 cups water
3 lightly packed cups of chopped baby spinach
½ medium red onion, chopped
⅓ cup oil-packed sun-dried tomatoes, rinsed
⅓ cup pitted and quartered Kalamata olives
⅓ cup chopped fresh basil or flat-leaf parsley
garnish: crumbled feta cheese
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon tahini [available at Dischem]
2 garlic cloves, pressed or minced
½ teaspoon dried oregano
½ teaspoon fine-grain sea salt
black pepper, to taste
To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.
Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.
To prepare the
dressing, combine all of the ingredients and whisk until thoroughly blended.
the lentils have cooled for about 5 minutes, add them to the serving bowl. Pour
all of the dressing over the salad and toss until blended. Taste, and add more
salt and pepper if necessary.
Serve in individual bowls with a sprinkle of feta cheese on top.