I think this salad tastes best at room temperature. But that is just my opinion. Probably would taste great with fresh basil or mint in it but I didn’t have any.
1.5 cups lentils (4 cups cooked) and drained
5 cups organic spinach
3/4 cup diced onion sautéed in olive oil
garlic, raw, minced
2-4 T. balsamic vinegar
Boil lentils by putting them in a pot with the water, turning stove to high heat, then taking it down to medium or so after it has boiled about 30 seconds. Add small amounts of water as you go, don’t drown them, just allow them to absorb water until they get chewy. Usually this takes about a half an hour on my stove but yours might be different. The great thing about lentils is they don’t need to be soaked first, though it is a good idea to rinse them and pick through them for sticks and stones.
Meanwhile, cook onions in oil for five minutes over medium heat or until they are transparent. Set aside.
Drain lentils if necessary and combine them with all of the other ingredients in a bowl. Warm lentils will wilt the raw spinach.