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Lentil Spinach Toss

Western.Chefs's picture
  Dry lentils 2 Cup (32 tbs)
  Water 5 Cup (80 tbs)
  Bay leaf 1
  Salt To Taste
  Salad oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Bacon slices 6
  Spinach 10 Ounce

1. Rinse lentils with running cold water and discard any stones or shriveled lentils. In 3-quart saucepan over high heat, heat lentils, water, bay leaf, and 1 teaspoon salt to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, until lentils are tender. Drain lentils well. Discard bay leaf.
2. In bowl, mix lentils, salad oil, red-wine vinegar, sugar, and 1 1/4 teaspoons salt. Cover and refrigerate 2 hours to blend flavors.
3. Meanwhile, in 12-inch skillet over medium-low heat, cook bacon slices until browned and crisp; remove to paper towels to drain. Cool bacon slightly, then crumble into small pieces; cover and set aside.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2185 Calories from Fat 746

% Daily Value*

Total Fat 85 g130.1%

Saturated Fat 6 g29.8%

Trans Fat 1.3 g

Cholesterol 10.3 mg3.4%

Sodium 831 mg34.6%

Total Carbohydrates 252 g84%

Dietary Fiber 123.6 g494.4%

Sugars 19 g

Protein 110 g220%

Vitamin A 535.8% Vitamin C 162.1%

Calcium 50.7% Iron 207.1%

*Based on a 2000 Calorie diet

Lentil Spinach Toss Recipe