Lentil Salad with Spinach, Beets and Carrots
1 cup green lentils, french or regular lentils
2 cups water
1 large whole uncooked beet
3 cups organic baby spinach leaves
1 teaspoon dijon mustard
1 tablespoon red wine or coconut vinegar
3 tablespoons olive oil
fresh ground pepper
Sort through lentils and remove any stones or grains that are not the shape of the lentils. Rinse lentils well in a fine sieve under cold water. In a medium stockpot, bring water to a boil and add lentils. Reduce heat to medium low and cook for 30 minutes or until al dente.
Once done, rinse under cold water and drain well. Pour into a large serving bowl.
Meanwhile, peel and dice carrots and beets. In a large stockpot with a lid, add about 1 cup of water (until about ½ inch high in the pot). Place a steamer basket in the pan and bring water to a boil. Add carrots and cook for 3-5 minutes or until tender. Remove and set aside to cool. Do the same with the beets. Making sure there is still water in the pan (add more if need to), add the spinach and steam until wilted. Let cool.
In a small bowl, combine mustard and juice of lemon. Slowly whisk in the oil until creamy. Add salt and pepper to taste.
Place veggies in the bowl with the lentils. Pour dressing over top and stir gently to combine. Add additional salt as needed. Serve over a bed of fresh spinach or other greens.