2 Black lentils (you can substitute with other varieties if you can't find black lentils)]>
2 Sprigs thyme
1 Bag (1 pound) baby spinach
1 Medium red onion
1 Garlic clove, minced
3 Balsamic vinegar
1/4 cup Extra-virgin olive oil
Kosher salt and freshly ground black pepper
How to Make It
Preheat oven to 375 degrees F.
On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1-2 minutes until slightly crispy but without color. Whilst still hot, gently rub each slice on one side with a garlic clove then set aside.
Layer each slice of toast with 2-3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes.
Place the lentils in a large saucepan and cover with 2-3 times the amount of water. Bring to a simmer and cook for 12-15 minutes until they are soft and tender. They should not be falling apart. Salt to taste then drain any remaining liquid. Set aside.
Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle the olive oil in and whisk the vinaigrette. Season with salt and freshly ground black pepper.
In a large sauté pan heat a 2 count of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt & pepper.
To serve, lay the prosciutto & goat cheese toast on a plate and serve with warm honey-balsamic spinach salad.
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