Lentil and Leek Salad

[Guest guest]

Lentil and Leek Salad

 

2 cups dried lentils

2 to 3 leeks, chopped, white parts only

2 tablespoons olive oil

1/3 cup raisins

1/2 cup chopped parsley

1/4 cup chopped coriander

1 large stalk organic celery, thinly sliced

2 to 3 tablespoons rice wine vinegar

1 clove garlic, peeled and crushed

1 pound organic spinach, sliced in 1 inch strips

1 teaspoon lemon juice

 

Salt and pepper to taste Simmer the lentils in well

salted water until tender, about 20 to 25 minutes,

then drain. Saute the chopped leeks in half of the

olive oil until they are soft and just barely

beginning to color. Meanwhile, place the raisins in

about a cup of scalding hot water for at least ten

minutes, then drain well. Combine the lentils, the

leeks and raisins. Add the parsley, coriander, celery,

rice vinegar and half a teaspoon salt and toss gently

but thoroughly. Add the remaining oil to the pan in

which you sauteed the leeks and stir the crushed

garlic in it for about a minute. Add the spinach and

toss over high heat just until the spinach is wilted

and the excess water cooks away. Squirt the fresh

lemon juice on the spinach, toss again and add it to

the salad. Toss the salad again and taste it. Season

with salt, fresh ground black pepper and more rice

vinegar or lemon juice, to your taste. Then let the

salad marinate for an hour and taste it again. Nice

drizzled with just a little more olive oil.

DeleteReplyForwardSpamMove...

Previous | Next | Back to Messages Save Message Text |

Full Headers

 

 

______________________________\

____

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and

lay it on us. http://surveylink./gmrs/_panel_invite.asp?a=7