Lentil Spinach Salad
If you want to add more gluten free recipes to your recipe box, Lentil Spinach Salad might be a recipe you should try. This recipe serves 4. One serving contains 315 calories, 17g of protein, and 19g of fat. For $2.32 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Many people really liked this main course. It is brought to you by Kitchen Confidante. 555 people have tried and liked this recipe. Head to the store and pick up eggs, balsamic vinegar, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 81%, this dish is super. Try Lentil Spinach Salad with Avocado, Zesty Lentil Spinach Salad, and Curried Lentil-Spinach Salad with Shrimp for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
8 spears asparagus
1 tablespoon balsamic vinegar
1/2 cup black beluga lentils
2 teaspoons Dijon mustard
4 eggs
1 clove garlic, finely minced
2 oz goat cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
3 tablespoons olive oil
1 shallot, finely minced
4 shallots, thinly sliced crosswise
Dressing
4 cups spinach
1 tablespoon water
Equipment:
bowl
whisk
paper towels
frying pan
Cooking instruction summary:
Bring lentils to a boil in a cup of water, then simmer for 10-15 minutes until just tender. Drain and rinse, and chill until ready to assemble salad.Steam the asparagus, till brilliant green and almost tender, and then place in an ice bath to cool. Slice into 1 inch pieces on the diagonal. Chill until ready to assemble salad.Poach your eggs. I like these tips on how to poach an egg. You can also do this in advance and reheat if you like.Prepare the dressing by combining garlic, shallot, balsamic vinegar, mustard, water, olive oil, salt and pepper in a small bowl. Whisk well.Using half of the dressing, lightly toss the spinach. Place on each salad plate. Top with a handful of lentils, asparagus, and a poached egg. In a shallow pan, fry the shallots in a little olive oil until crispy and drain on paper towels. Top the salad with the crispy shallots and some crumbled goat cheese. Season with salt and pepper. Serve with additional dressing on the side.
Step by step:
1. Bring lentils to a boil in a cup of water, then simmer for 10-15 minutes until just tender.
2. Drain and rinse, and chill until ready to assemble salad.Steam the asparagus, till brilliant green and almost tender, and then place in an ice bath to cool. Slice into 1 inch pieces on the diagonal. Chill until ready to assemble salad.Poach your eggs. I like these tips on how to poach an egg. You can also do this in advance and reheat if you like.Prepare the dressing by combining garlic, shallot, balsamic vinegar, mustard, water, olive oil, salt and pepper in a small bowl.
3. Whisk well.Using half of the dressing, lightly toss the spinach.
4. Place on each salad plate. Top with a handful of lentils, asparagus, and a poached egg. In a shallow pan, fry the shallots in a little olive oil until crispy and drain on paper towels. Top the salad with the crispy shallots and some crumbled goat cheese. Season with salt and pepper.
5. Serve with additional dressing on the side.
Nutrition Information:
covered percent of daily need
