Baby Spinach and Lentil Salad

INGREDIENTS

1 cup dry lentils
3 cups vegetable broth
2 bay leaves
1 (3 inch) cinnamon stick
2 garlic cloves, minced
1/2 medium onion, chopped
1/4 cup kalamata olives, chopped
1/2 medium red bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 Tbsp fresh parsley, chopped
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1/2 cup feta cheese, crumbled
Sea salt and pepper, to taste
10 oz baby spinach

DIRECTIONS

Sort and wash lentils, place in a pan with broth, bay leaf, and cinnamon stick. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.

While the lentils are cooking, place the minced garlic and onion in a small skillet with 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.

Place the lentils in a large bowl and add the olives, pepper, tomatoes, carrot, and parsley. Stir in the cooked onion and garlic.

Combine the fennel seeds, oregano, red pepper flakes, and thyme. Crush to release the flavours. Add to the lentil mixture.

Drizzle with the lemon juice and olive oil. Add feta cheese and mix to combine; season with salt and pepper to taste. Chill for several hours.

To serve, divide the baby spinach among chilled plates and top with lentil salad mixture.