Curried Lentil-Spinach Salad with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups water |
3/4 cup dried red lentils |
1/2 teaspoon salt, divided |
1/4 cup chopped fresh mint |
1/4 cup fresh lemon juice (about 2 lemons) |
2 tablespoons honey |
2 tablespoons dijon mustard |
2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons curry powder |
8 cups torn spinach |
2 cups sliced mushrooms |
1 red bell pepper, cut into 1/4-inch strips |
1/2 pound medium shrimp, cooked and peeled |
Directions:
1. Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.
2. Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.
3. Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.
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