A wonderful earthy salad that is better served at room temperature rather than chilled.

No. of Servings: 61 cup Lentils
1 Onion (chopped)
4 cloves Garlic
2 Carrots (chopped)
500 gms Spinach (chopped)
3 tbsp Parsley (chopped)
1 sprig Fresh Thyme
1 Bay Leaf
2 tsp Cumin Seeds
½ tsp Grounded Black Pepper
2 tbsp Olive Oil
Salt to taste
Ingredients for Dressing
5 tbsp Olive Oil
5 tsp Balsamic Vinegar
3 tsp Lemon Juice
½ tsp Lemon Rind (grated)

1. Take a large pan with water. Rinse and put the lentils in it.
2. Stir in carrots.
3. Tie the bay leaf, celery and thyme into a bundle and add to the pan. Boil the lentils for 30minutes or until they are just tender.
4. In small bowl, whisk olive oil, vinegar, salt, pepper, lemon juice, and lemon peel to make the dressing.
5. Drain the lentils and transfer them to a bowl.
6. Add most of the dressing in the lentil mixture and toss well.
7. Heat the oil in a pan and sauté onions and garlic. Add the cumin and cook for 1 minute.
8. Add the spinach and seasonings to taste and cook till done.
9. Toss spinach with remaining dressing.
10. To serve, in large bowl, place spinach leaves on salad plates and top with lentils.
11. Sprinkle with parsley.

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Spinach Dip
Spinach Cheese Medley
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