Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Sunday, April 17, 2011

Spring Salad: Warm Lentil Salad with Baby Spinach Shoots

1.  Forsythia on Hudson River 2.  Warm Lentil Salad with Baby Spinach
In New York City, the Forsythia is in bloom, the trees are sprouting and the first of the greens are available at the farmer's market.  I am craving some lentils with the baby spinach shoots I bought at today's market.  Here is the perfect recipe for a cool, windy spring day.

Warm Lentil Salad on a Bed of Baby Spinach Shoots:


1 cup dried French green (Le Puy) lentils, washed and picked over
1/2 cup crimini  mushrooms, chopped
1/2 cup parsley, chopped
1/4 cup sun dried tomatoes, finely sliced
1/4 cup olives, chopped
1 medium onion, finely chopped
1/2 teaspoon cumin powder
1 tablespoon lemon zest
2 tablespoons olive oil
Lemon juice
Salt and freshly ground black pepper to taste


1.  Soak, cook and drain your lentils.  Set aside.
2.  In a skillet, saute your onions, mushrooms, and cumin powder until brown.
3.  Then add your lentils, sun dried tomatoes, lemon zest, parsley, olives, and salt and pepper to the sauteed mixture and toss.
3.  Dress with a little squeezed lemon and olive oil.
4.  Serve on a bed of baby greens.

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