Warm French Lentil Salad

By KeyIngredient

Ingredients

• 7 ounce(s)(1 cup) French green (de Puy) lentils, picked over and rinsed
• 3 sprig(s)fresh oregano
• 1/4 teaspoon(s) oregano leaves, chopped
• 1 medium (6- to 8-ounce) onion
• 3 large stalks celery
• 2 large peppers (red, orange, or yellow)
• 2 tablespoon(s) extra virgin olive oil
• Salt
• Pepper
• 3 tablespoon(s) red wine vinegar
• 1 tablespoon(s) fresh dill, chopped, plus more for garnish
• 6 ounce(s)baby spinach
• 2 ounce(s) feta cheese, crumbled (1/2 cup)

Preparation

Step 1

Directions
1.In 4-quart saucepan, combine lentils, oregano sprigs, and 3 cups water. Cover; heat to boiling. Reduce heat to maintain simmer; cook 25 to 30 minutes or until tender.
2.Meanwhile, chop onion, celery, and peppers. In 12-inch skillet, heat 1 tablespoon oil on medium. Add onion and celery; cook 7 to 8 minutes or until tender, stirring. Add peppers, 2 tablespoons water, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 minutes or until peppers are crisp-tender, stirring.
3.Drain lentils (discard sprigs); transfer to bowl. Stir in vinegar, dill, oregano leaves, onion mixture, 1/4 teaspoon each salt and freshly ground black pepper, and remaining oil.
4.Divide spinach among 4 serving plates; spoon lentil mixture over. Top with feta, and garnish with dill.