Lentil Spinach Toss
|Dry lentils||2 Cup (32 tbs)|
|Water||5 Cup (80 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||3 Tablespoon|
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.