Lentil Bruschetta Salad
By: Oat&Sesame
Published: Thursday, April 14, 2016 - 4:32pm

Ingredients




1 cup dry lentils, cooked
8 small-medium tomatoes, diced, seedy pulp removed
2 cloves garlic, minced
11 oz baby spinach, loosely chopped
1 cup finely chopped parsley
½ cup chopped walnuts
feta cheese to top, optional
2 Tbs olive oil, more to drizzle
salt and pepper

Preparation

1 In a medium saucepan, bring 3 cups of water (or stock) and 1 cup of dry lentils to a boil. Once boiling, turn down heat to a low simmer (barely bubbling at all) and cook lentils for about 15 min. Since these are for a salad, we want to stop cooking them before they are super soft. Drain any excess water and season with salt and pepper. 2 While the lentils are cooking, combine the garlic, tomatoes and 2 Tb olive oil in a bowl. Season with salt and pepper and set aside. This can be done in advance. As the mixture sits and the tomatoes release their juices it will serve as your dressing. 3 In a large bowl, toss the chopped parsley, drained lentils and all of the tomato mixture. 4 Add the spinach and lightly toss. 5 Top with walnuts and feta. Perhaps an extra drizzle of olive oil, salt and pepper, if needed. 6 Serve.