Warm Lentil Salad/Creamy Mustard Dressing on Spinach Time: 30 minutes
1/3 cup lentils - I use the tiny green French ones - du Puy. You could use the larger brown lentils
but not the red ones.
1 cup beef stock
1/2 cup water
1/4 cup sliced celery, about 1 stalk
1/4 cup sliced red or green pepper, about 1/4 pepper
2 tbs snipped fresh chives or garlic chives
1 tbs snipped fresh oregano
3 - 4 oz (100gr) fresh spinach leaves
1 - 2 oz feta cheese
1 tbs Dijon mustard
1 1/2 tsp soy sauce
1/4 cup plain or Greek yogurt, 2oz (60gr)
1 tbs white Balsamic vinegar
1 tbs olive oil, the good stuff
Rinse and pick through lentils (in case quality control missed the odd stone). Put in a small saucepan along with stock and water and bring to a boil. Reduce heat, cover and cook until done - about 20 minutes. Taste to determine when done properly. Drain any excess cooking liquid and put into a bowl. Thinly slice celery and add to lentils. Finely chop red pepper, add to lentil. Snip herbs, add to lentils. In a small bowl whisk together mustard, vinegar, soy sauce and yogurt. Add oil and whisk to combine. When lentils have cooled a bit (warm rather than hot) add mustard cream and mix well. Cube or crumble feta, add and toss gently. Prepare spinach if needed. Arrange spinach on two plates. Divide lentil salad and spoon on top pf spinach. Garnish with olives or cherry tomatoes if you have them. Serve.
Cooking for Two? Or more?
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