Zesty Lentil Spinach Salad Recipe
Ingredients
- 1 cup uncooked black (beluga) or green (French) lentils
- 2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils)
- 4 tablespoons olive oil, divided
- 8 ounces baby bella or white button mushrooms, sliced
- 2-3 cups chopped broccoli florets (about 1 small head of broccoli)
- half a medium red onion, peeled and thinly-sliced
- 4 cloves garlic, peeled and minced
- kosher salt and freshly-cracked black pepper
- 4 cups loosely-packed baby spinach, roughly-chopped
- juice and zest of one lemon, added to taste (about 3-4 tablespoons juice)
- 1/2 cup feta cheese (or goat cheese) crumbles
See full instructions: www.gimmesomeoven.com
