Kathleen's spicy lentil spinach salad

Spicy lentils with artichoke, tomato, and healthy spices like turmeric, garlic, coriander & mustard seeds, over a bed of fresh spinach greens. I wrote this recipe to compliment the JJ Virgin diet, specifically in cycle 1. ***Substitute additional broth for the vermouth, if following the Virgin diet.

Yield: 4 servings ( Serving Size: Quarter cup lentil mixture over 1 cup spinach )
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  • 1 cup(s) lentils dry
  • 4 cup(s) spinach fresh
  • 1 can(s) artichoke hearts quartered
  • 1-2 tomatoes chopped
  • 2.5 cup(s) chicken or vegetable stock
  • .25 cup(s) vermouth (optional ingredient)
  • 1 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) red chile pepper flakes
  • 1 teaspoon(s) fresh black pepper
  • 1 teaspoon(s) turmeric
  • .5 teaspoon(s) coriander seed
  • .5 teaspoon(s) dry mustard seed
  • 2 clove(s) minced garlic Fresh
  • 4 tablespoon(s) flat-leaf parsley fresh, chopped


  1. Heat oil in skillet over medium heat. Add rinsed lentils and toss for 1 minute. Add stock, vermouth, black pepper, turmeric, coriander and mustard seeds, and red chile flakes, and simmer for 20-25 mins until softened. Remove from heat. Add artichoke hearts, toss, and serve over bed a fresh spinach, topped with chopped tomato & parsley. Enjoy!
June 2013

This recipe is a personal recipe added by kvluv2cook and has not been tested or endorsed by MyRecipes.

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