Lentil Bruschetta Salad
1 cup dry lentils, cooked
8 small-medium tomatoes, diced, seedy pulp removed
2 cloves garlic, minced
11 oz baby spinach, loosely chopped
1 cup finely chopped parsley
½ cup chopped walnuts
feta cheese to top, optional
2 Tbs olive oil, more to drizzle
salt and pepper
In a medium saucepan, bring 3 cups of water (or stock) and 1 cup of dry lentils to a boil. Once boiling, turn down heat to a low simmer (barely bubbling at all) and cook lentils for about 15 min. Since these are for a salad, we want to stop cooking them before they are super soft. Drain any excess water and season with salt and pepper.
While the lentils are cooking, combine the garlic, tomatoes and 2 Tb olive oil in a bowl. Season with salt and pepper and set aside. This can be done in advance. As the mixture sits and the tomatoes release their juices it will serve as your dressing.
In a large bowl, toss the chopped parsley, drained lentils and all of the tomato mixture.
Add the spinach and lightly toss.
Top with walnuts and feta. Perhaps an extra drizzle of olive oil, salt and pepper, if needed.