Warm Lentil Salad
Photo: Con Poulos
- 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.
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