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Lentil Spinach Toss

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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