Lentil Salad

I wanted a light, healthy dinner. Lentil salad fit the bill very nicely. My original plan was to serve the salad with broiled polenta rounds, but no polenta was to be had at the store, and I didn't want to exert the extra effort to make it from scratch.

Ballpark figures for the salad are as follows:

- 1 cup brown lentils
- 3 bay leaves
- large pot of water

- 4 small carrots, diced
- 1 large onion, sliced
- 5 oz baby spinach
- 2 tablespoons Dijon mustard
- 1/4 cup balsamic or apple cider vinegar
- 1 tablespoon olive oil
- lots of kosher salt and pepper

Heat large, heavy skillet until moderately hot. Add 1 tablespoon olive oil, onions, carrots, and a pinch of salt. Stir to coat the veg with oil, then cover and cook, stirring occasionally, until about halfway cooked. Remove the cover, allow all liquid to evaporate, and then sauté until everything starts to brown around the edges. Turn off heat, top with spinach leaves, cover and set aside until lentils are cooked.

Cook the lentils as for pasta, i.e. in an excess of water. Bring the water to a boil (no salt!), add the picked and rinsed lentils and bay leaves, and cook 20 minutes or until soft but not mushy. Drain and add to skillet.

Add vinegar, remaining olive oil, freshly ground pepper, mustard, and salt to taste. Toss everything together. Taste and adjust seasoning as necessary. I served this with slices of 9 grain bread spread with garlic-herb goat cheese.

Broiled or grilled polenta (perhaps topped with goat cheese!), hard boiled eggs, or a giant pile of salad greens would also be excellent accompaniments.