1 cup chopped red onion
1/2 cup chopped fresh parsley
2 garlic cloves (fined chopped)
1 cup dried Wits End Humble Hurricane lentils (rinsed)
1 punnet of cherry tomatoes (halved)
1 lebanese cucumber (diced)
1/2-1 avocado (diced)
1 cup spinach leaves
1/2 cup parsley
Feta cheese/ Goats Feta to taste (I leave out of mine)
Pepper to taste
1 tablespoon olive oil
1 tablespoon water
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 garlic clove (finely chopped)
In a saucepan add onions, 2 gloves of garlic and 1/2 cup parsley. Add 2 1/2 cups of water and bring to boil.
Once boiling add lentils. Bring to the boil again, then simmer for 20-25 minutes.
While this is simmering start on the vinaigrette. Add olive oil, balsamic, mustard, water and garlic to a small saucepan.
On a medium heat allow vinaigrette to simmer until it becomes a think consistency. Should take around 5 minutes.
Allow to cool.
Once lentils have cooked, drain and place in a large salad bowl. Allow to cool for a few minutes.
Add tomatoes, cucumber, spinach, avocado and parsley. Toss through vinaigrette.
You can accompany this salad with any protein for dinner or lunch! I accompanied mine with smoked trout and a small amount of greek yogurt on top. Left overs the next day were amazing also !