Featured Recipes

March 19, 2009, 10:34 pm
updated Mar 20, 2009, 6:48 pm

Lentil and Spinach Salad

One word for you...BACON!

Yep, this recipe has bacon in it (not to worry, it's only 1 strip) and you are going to be so happy. We did the research (made the recipe both ways) and can report that using low-sodium real bacon is much better than using turkey bacon. Have you looked at how much sodium is in turkey bacon? Holy mackerel, the amount of sodium completely negates any good you thought you were doing by eating the turkey bacon. This is one of those instances where eating the real thing, albeit low-sodium is much better than the "healthy" alternative. You'll also be happy to know that we made the dressing without salt...and you wont miss it one bit.

This is such a good dish. We gobbled it up over a few days at lunch and dinner -just couldn't get enough.

Ingredients

• Lentils, 1 cup (186 grams) -picked over and rinsed
• Water, 4 cups (864 grams)
• Bacon, low-sodium, 1 strip (20 grams) -cut crosswise into 1/4 inch pieces
• Carrot, 2 small (102 grams) -finely chopped
• Garlic, 1 clove (4 grams) -minced
• Red wine vinegar, 3 TB (34 grams)
• Dijon mustard, 1 TB (12 grams)
• Extra virgin olive oil, 3 TB (58 grams)
• Baby spinach, 2 ounces (42 grams)

Preparation

In a medium saucepan, combine lentils and 4 cups of water. Bring to a boil and then reduce to a simmer. Cook until lentils are tender but not mushy, 15-20 minutes.

Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate.

Add carrot to rendered fat in skillet. Cook, stirring occasionally until carrots are tender, 15-20 minutes. Add garlic and cook until fragrant, about 2 minutes.

In a medium bowl, whisk together vinegar, Dijon, and oil. Add lentils, carrot mixture, bacon and spinach to the bowl with dressing, toss to coat.

Makes 5 servings.

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