Zesty Lentil Spinach Salad

gimmesomeoven.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 cup uncooked black (beluga) lentils or green (French) lentils

2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils)

4 tablespoons olive oil, divided

8 ounces baby bella or white button mushrooms, sliced

2 to 3 cups chopped broccoli florets (about 1 small head of broccoli)

half a medium red onion, peeled and thinly-sliced

4 cloves garlic, peeled and minced

kosher salt and freshly-cracked black pepper

4 cups loosely-packed baby spinach, roughly-chopped

juice and zest of one lemon, added to taste (about 3 to 4 tablespoons juice)

½ cup feta cheese (or goat cheese) crumbles

Directions at gimmesomeoven.com

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