Zesty Lentil Spinach Salad

• Produce

  • 8 oz Baby bella or white button mushrooms
  • 4 cups Baby spinach, loosely packed
  • 2 cups Broccoli florets
  • 4 cloves Garlic
  • 1 Lemon, juice and zest of
  • 1/2 Red onion, medium

• Canned Goods

  • 2 1/2 cups Vegetable or chicken stock

• Baking & Spices

  • 1 Kosher salt and freshly cracked black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

• Other

  • 1 cup Uncooked black (beluga or green (french lentils

Found on gimmesomeoven.com

Description

Ingredients

• 1 cup uncooked black (beluga) or green (French) lentils
• 2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils)
• 4 tablespoons olive oil, divided
• 8 ounces baby bella or white button mushrooms, sliced
• 2-3 cups chopped broccoli florets (about 1 small head of broccoli)
• half a medium red onion, peeled and thinly-sliced
• 4 cloves garlic, peeled and minced
• kosher salt and freshly-cracked black pepper
• 4 cups loosely-packed baby spinach, roughly-chopped
• juice and zest of one lemon, added to taste (about 3-4 tablespoons juice)
• 1/2 cup feta cheese (or goat cheese) crumbles