Warm Lentil and Red Onion Salad

Warm Lentil Salad with Red Onions and Apricots

I almost didn’t do a recipe today. It’s been a crazy week with late nights and very little sleep. But I’ve been on such a great streak that I didn’t want to mess it up, so tonight’s recipe is easy and quick and features red onions. I seem to be really attracted to red/purple vegetables lately – eggplant, red onion, purple carrots. I just think the vibrant color really adds something special to a recipe. And this warm lentil salad with red onions and apricots is no exception with the bright purple contrast from the onion slices.

What I love about this dish is that it came together so quickly. In the time it takes to cook the lentils you can have dinner on the table – it’s that simple and filling! Just put together the dressing while the lentils simmer away and 20 minutes later you’re done. Bam.

Onions are a really cool food. Ever noticed that almost every recipe has onions? They’re one of the few foods that is found in basically every world cuisine. Onions are one of the oldest food sources known to humankind; they’re thought to have been eaten by the earliest hunter-gatherers. Nowadays their strong flavor lends itself to lots of dishes, although red onions are less pungent which makes them ideal for using raw in salads. They’re also very healthy; onions are a rich source of chromium, a mineral which helps tissues respond to insulin, making them a great food choice for diabetics. And this salad is a perfect way to enjoy them!

Warm Lentil and Red Onion Salad

 

Warm Lentil Salad with

Red Onions and Apricots

  • 4 cups loosely packed spinach
  • 1/2 red onion, thinly sliced
  • 1/4 cup apricots, chopped
  • 1-1/2 cups dried lentils, rinsed
  • 1/4 cup olive oil
  • 3 Tbs apple cider vinegar
  • 1 Tbs agave nectar
  • salt and pepper to taste

Bring 3 cups water to a boil in a pot; add lentils and cover, reducing heat to low. Simmer for 15-20 minutes until lentils are tender but not mushy.

Meanwhile, make dressing by whisking olive oil, apple cider vinegar and agave nectar, adding salt and pepper to taste.

In a bowl, mix together lentils, red onion and apricots. Divide spinach between 4 plates and top with lentil mixture. Drizzle with dressing and serve.

Vegan Warm Lentil Salad

Warm Lentil Salad with Red Onion and Apricots

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge. Can’t believe I made it to halfway. Time for some champagne!

In case you missed the first 24 days, here are the recipes:

Printable version:

Warm Lentil Salad with Red Onions and Apricots
 
Author:
Serves: 4
Ingredients
  • 4 cups loosely packed spinach
  • ½ red onion, thinly sliced
  • ¼ cup apricots, chopped
  • 1-1/2 cups dried lentils, rinsed
  • ¼ cup olive oil
  • 3 Tbs apple cider vinegar
  • 1 Tbs agave nectar
  • salt and pepper to taste
Instructions
  1. Bring 3 cups water to a boil in a pot; add lentils and cover, reducing heat to low. Simmer for 15-20 minutes until lentils are tender but not mushy.
  2. Meanwhile, make dressing by whisking olive oil, apple cider vinegar and agave nectar, adding salt and pepper to taste.
  3. In a bowl, mix together lentils, red onion and apricots. Divide spinach between 4 plates and top with lentil mixture. Drizzle with dressing and serve.

 

Leave a Reply