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Warm Lentil and Vegetable Salad

Cynthia Rusincovitch
  • 30 minutes
  • Serves 4

INGREDIENTS

8 cups

Baby spinach

1 cup

Black lentils

1 cup

Cherry tomatoes

1

Pickled onions, Homemade

1 1/2 tsp

Thyme, dried

4

Eggs

1 cup

Broth

1 tsp

Dijon mustard

1/2 tsp

Honey

6 tsp

Kosher salt

1

Pepper, Fresh cracked

2/3 cup

Olive oil

1/3 cup

White wine vinegar

2 cups

Water

optional - add a half onion and a few sprigs of thyme