Warm Lentil Salad/Creamy Mustard Dressing on Spinach

Total time: 30 minutes
     Lentils make wonderful, flavorful, nutritious salads.   I use the tiny green French ones - du Puy.  You could use the larger brown lentils, but not the red ones which would turn into a purée.

 Ingredients:

• 1/3 cup lentils
• 1 cup (8oz, 240ml) beef stock
• 1/2 cup water
• 1/4 cup sliced celery, about 1 rib
• 1/4 cup sliced red or green pepper, about 1/4 pepper
• 2 tsp dried chives
• 1 tsp dried oregano
• 3oz (90gr) fresh spinach leaves
• 2oz (60gr) feta cheese
• 1 tbs Dijon-style mustard
• 1 1/2 tsp soy sauce
• 1/4 cup (2oz (60gr) plain or Greek yogurt
• 1 tbs white Balsamic vinegar
• 1 tbs olive oil, for salads

 Instructions:

• 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.
• Finely chop pepper.
• Add celery, pepper and herbs 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 of spinach.  Serve.