Spinach Fennel and Lentil Salad 30 minutes

Susan Brannon
4th August 2011
Spinach, Fennel and Lentil salad 30 minutes

Ingredients:
1 and 1/2 cups of washed baby spinach leaves
1 fennel bulb
1/2 cup of green lentils
5 tablespoons of cold pressed, extra virgin olive oil
1 clove of garlic, unpeeled
4 tablespoons of lemon juice or red wine vinegar, whichever you prefer
Sea salt and black pepper
Small handful of roughly chopped parsley, basil, or mint

Directions:
Lentils
Put lentils and unpeeled garlic clove into a pot of water, bring to a boil, and then cook on low heat for about 30 minutes or until lentils are tender.
Drain excess water, remove skin of garlic, and return cooked lentils and peeled garlic to the pot. Use a fork to lightly mash garlic clove and stir a few times to incorporate it with lentils.

Add 2 tablespoons of cold pressed, extra virgin olive oil and 2 tablespoons of lemon juice or vinegar to lentils and mashed garlic. Add sea salt and black pepper, to taste.

Fennel and Spinach
Remove green ponds from fennel, chop them roughly, and add them to the lentils.
Remove the core (often referred to as "triangular heart") from fennel and thinly slice the rest of the bulb. Combine sliced fennel bulb with spinach in a large bowl, add remaining extra virgin olive oil and lemon juice or vinegar, and season with sea salt and pepper, to taste. Use your hands or tongs to mix well so that spinach leaves and fennel slices are evenly coated with dressing.

To Serve
Place fennel slices and spinach on a large plate. Add chopped parsley, basil or mint to lentils and ladle a generous portion of lentils over fennel and spinach.
This delicious salad is best served when the lentils are slightly warm.
Serves two people as a main dish or four people as a smaller side dish.
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