There are a few go to dishes I have when making a quick lunch or needing something for a picnic or potluck. This dish is one of those go to options. It only take about 30 minutes to prepare and most important it tastes great. The dijon vinaigrette adds a lot of flavor that adheres well to the lentils and cheese.
It’s also a great alternative to a pasta dish for weekday night dinners. Serve it with a side salad and some fresh bread to make a more complete meal.
You can substitute the feta with goat cheese or substitute the spinach with kale. There are a lot of options here to fit what you may have available in your garden or fridge.
Lentil and Feta Kale Salad
1 cups lentils, dry
4 cups water
1 bunch spinach, rough chop
2 celery stalks, 1/4 inch cut
2 carrots, 1/4 inch cut
1 bell pepper, 1/4 inch cubed cuts
1/2 red onion, diced
4 oz. feta cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon vinegar
coarse ground black pepper
Cook lentils in a pot with 8 cups of water, or follow your package directions. Heat to a boil and then simmer covered for 20 minutes. You want them firm, not mushy. Drain and set aside.
Add 1 tablespoon of olive oil to saute pan on medium-high heat. Add onions and cook for 3 minutes then add the carrots, bell pepper. and celery. Cook for an additional 3 minutes and add chopped spinach cooking down the kale for about 2-4 minutes.
In a small bowl, mix the balsamic vinegar and dijon mustard. Combine slowly the olive oil continuing to stir to keep the dressing thick. Add more olive oil if necessary.
Finally, in a large bowl combine the lentils and vegetable saute mixture. Pour over the dressing and add half of the crumbled feta cheese. Mix. Finally, add the remaining feta to the top of the dish and serve.