Lentil and Leek Salad

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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.