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Lentil Salad with Balsamic Vinaigrette

Lentil Salad with Balsamic Vinaigrette


  • 1 cup dried lentils
  • 2 garlic cloves, minced
  • ½ cup parsley, chopped
  • 2 Tbsp oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 2 cups of spinach


  • Fill a medium saucepan with 3 cups of water and heat to boil. Add lentils and half of the garlic.
  • Reduce heat and simmer for 20 minutes or until lentils are tender. Drain.
  • Stir oil, mustard, balsamic vinegar and remaining garlic together in a small saucepan.
  • Cook over low heat until warm.
  • Dress lentils with sauce and combine. Serve lentils, greens and parsley. Toss and top with feta before serving.

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