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Curried Lentil-Spinach Salad with Shrimp

Yield 4 servings

Ingredients

  • 3 cups water
  • 3/4 cup dried red lentils
  • 1/2 teaspoon salt, divided
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons curry powder
  • 8 cups torn spinach
  • 2 cups sliced mushrooms
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/2 pound medium shrimp, cooked and peeled

Nutrition Information

  • calories 312
  • caloriesfromfat 26 %
  • fat 9.1 g
  • satfat 1.2 g
  • monofat 5.6 g
  • polyfat 1.4 g
  • protein 23 g
  • carbohydrate 38.5 g
  • fiber 9.7 g
  • cholesterol 65 mg
  • iron 8.3 mg
  • sodium 573 mg
  • calcium 161 mg

How to Make It

  1. Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.

  2. Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.

  3. Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.