Warm Lentil Salad

Adapted from the Fresh 365 site... go visit, you won't be disappointed!

I substituted a few items (sliced almonds for walnuts, spinach for lettuce, feta for goat cheese) and it was all good in the hood.

Ingredients

For the Salad:

1 1/2 cups green or yellow lentils, rinsed
3 cups water
2 tablespoons fresh thyme leaves
1-2 t salt
Packet of baby spinach leaves
1/2 cup chopped walnuts or sliced almonds, toasted
2 tablespoons minced red onion
Crumbled feta or goat cheese

For the Dressing:

2 tablespoons minced sun dried tomatoes
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon salt


Directions

In a saucepan, add lentils, water and thyme leaves. Bring to a boil, cover, and reduce heat to low. Simmer 20-25 minutes, until lentils are just tender. Meanwhile, in a jar or small bowl, whisk together dressing ingredients. Remove lentils from heat when cooked through, and gently stir in salt, to your taste.

Divide spinach leaves among bowls. Top with lentils, nuts, red onion and cheese. Drizzle dressing on each salad, to taste. Garnish with additional thyme leaves if desired. Serve immediately.