Spinach and black lentil salad with shiitakes and citrus
2
Points®
Total time: 1 hr 5 min • Prep: 35 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This stunning salad is easy to prepare and full of flavor. Ready in just over an hour, this dish yields a platter full of filling lentils, umami-laden mushrooms, brightly flavored orange segments and tender fresh spinach, all dressed in a ginger-soy dressing with citrus notes. Each hearty serving is two cups, perfect for a main dish salad for a light dinner or lunch. The gorgeous presentation filled with colors and textures makes a wonderful main for a special luncheon with girlfriends, or a central dish on a brunch buffet. Start your next dinner party with this eye-catching salad to garner instant raves. Amp it up with some grilled asparagus would make a super tasty addition to this salad.
Ingredients
Dried lentils
¾ cup(s), beluga or French variety, picked over for stones
Garlic powder
1 tsp
Onion powder
1 tsp
Crushed red pepper flakes
½ tsp, (or less to taste)
Shiitake mushroom
8 oz, cleaned and stems removed (about 4 cups)
Olive oil
3 Tbsp, divided
Kosher salt
1 tsp, divided (or to taste)
Black pepper
¾ tsp, freshly ground, divided (or to taste)
Orange juice
2 Tbsp
Fresh lemon juice
¾ tsp
Dijon mustard
½ tsp
Shallot
½ Tbsp, chopped, minced (plus extra for garnish)
Minced ginger
⅛ tsp
Low sodium soy sauce
½ Tbsp
Baby spinach
6 cup(s)
Orange
2 medium, seedless, peeled, pith removed, segmented (or use 4 clementines)
Instructions
1
Preheat oven to 350°F.
2
In a 4-quart pot, combine lentils, garlic powder, onion powder, red pepper flakes, and enough water to cover by 2 inches; bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until lentils are tender but firm and still hold their shape, about 30 minutes. Remove from heat and drain lentils, discarding cooking liquid.
3
While lentils are simmering, slice mushroom caps into 1/8-inch strips; toss in a bowl with 1 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper, making sure to coat mushrooms evenly. Transfer to a foil-lined baking sheet; roast until tender and browned, about 20 minutes.
4
While mushrooms roast, combine orange juice, lemon juice, mustard, shallot, ginger, and soy sauce in a blender. Blend on a low setting and slowly pour in remaining 2 Tbsp oil until dressing becomes smooth and thick; season with 1/4 tsp salt and 1/8 tsp pepper (or to taste).
5
In a large bowl, toss spinach, warm lentils, and mushrooms gently together with dressing until spinach is just wilted. Season with 1/4 tsp salt and 1/8 tsp pepper, if desired.
6
Arrange salad on a platter and top with oranges; garnish with shallots.
7
Serving size: 2 c
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