Ingredients
Lentils:
- 1 small onion diced
- 1 bay leaf
- 1 cup dry lentils rinsed
- ¼ teaspoon salt
- Potatoes:
- 1 pound fingerling potatoes I used multi-colored potatoes, more colors = more antioxidants!
Dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 tablepoons extra virgin olive oil
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons relish sweet or hot, whichever you prefer
- 1 scallion thinly sliced
Plating:
- 4 cups baby spinach
- 1/2 cup chopped flat leaf parsley optional
Instructions
Lentils:
- Pick over and rinse lentils.
- Heat pot over medium heat, add oil, saute onion until translucent, ~3-4 minutes. Add bay leaf, lentils, salt, and 4 cups water. Bring to boil then lower heat to simmer for 25-30 minutes until tender. Drain, discard bay leaf, set aside.
Potatoes:
- Wash potatoes, but leave whole with skin. Place in saucepan and cover with water by 1-2 inches. Bring water to a simmer, set timer for 15 minutes, and cook potatoes.
- When done, drain and slice into ½-inch pieces and place in bowl with lentils.
Dressing:
- Place vinegar, mustard, oil, salt, and pepper in jar or bowl and mix thoroughly. Stir in scallions and relish.
- Pour dressing over lentils and potatoes and mix well.
Plating:
- Place 1 cup of baby spinach on a plate or bowl and spoon ¼ of the lentil/potato mixture onto the spinach. Garnish with parsley.