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:

Ingredients:

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

Directions:

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.