Warm Lentil Salad

Recipe from


1/4 cup lentils
1/4 cup wild rice
1 cup fresh spinach
1/2 cup sliced green bell pepper
1 scallion, sliced
1 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper


Separately, cook the lentils and wild rice according to the package directions.

Meanwhile, pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in steamer, cover, and steam until wilted, 1 to 2 minutes. Transfer to a plate.

Spoon the warm rice and lentils over the steamed spinach. Top with the bell pepper, scallion, oil, and black pepper.


February 2007