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June 19, 2017 / Chris Blum

Lentil Salad with Spinach and Goat Cheese

To make this a quick weeknight meal, buy the precooked lentils from TJ’s.

Ingredients:
16 oz cooked lentils
2 red onions, sliced thin
1 tsp curry powder
1/4 c raisins
1 tbsp pomegranate molasses
Juice of 2 lemons
Zest and juice od 1/2 orange
1 tsp red pepper flakes
2 cloves garlic, minced
1 tsp agave nectar
1 apple, chopped into small pieces
Salt and pepper
3 c spinach
1/4 c soft goat cheese
1/2 c sliced toasted almonds
1 c pom seeds

Heat 1 tbsp oil in a large skilled over medium heat. Add onions and 1/2 tsp salt and cook until slightly browned. Add curry and raisins and cook for 5 minutes. Add Pom molasses and remove from heat.

Whisk together lemon juice, orange zest and juice, red pepper flakes, garlic, 1 tsp salt and agave. Stir in apple. Season with salt and pepper.

In a large bowl combine lentils, spinach, onion mixture, apple, crumbled Goat Cheese, Pom seeeds, almonds with the dressing. 

Serves 6.

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