16 ounces beluga lentils
1 ounce light feta (I used Trader Joe’s brand, which tastes just like full-fat to me)
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups mushrooms, any kind would be fine
A handful or two of baby spinach leaves
6 cherry tomatoes, cut into halves or fourths
1 small pepper (I used a combination of red and yellow)
1 T honey
2 – 3 T balsamic vinegar
Salt and pepper
Cook the lentils according to package directions, then cool. I used Trader Joe’s brand, which come fully-cooked and don’t contain any additives. Spray a medium pan with cooking spray and add onions over low heat. When they start to caramelize, add garlic and mushrooms. Once the mushrooms are about halfway done, add the spinach to wilt. Let the mixture cool, then add to the lentils in a large bowl. Add tomatoes, crumbled feta, chopped pepper, salt and pepper to taste and stir until everything is combined. Add honey and balsamic and mix well. Eat! Makes about four servings. This will keep well in the fridge for a few days, but you may have to add more balsamic because the lentils will soak it up and some of the flavor may be lost.
Nutrition: 260 calories / 2g fat / 1g saturated fat / 44g carbohydrates / 22g fiber / 19g protein
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