Lentil Salad with Capers & Spinach (Easy!)

Ingredients

• 1 cup green/brown lentils (uncooked*)
• 3 roma tomatoes
• 2 oz. fresh baby spinach
• 1/4 cup chives
• 2 Tbsp. capers
• 2 Tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 clove garlic, minced

Instructions

1. 1

   Cook lentils: Add 4-5 cups water to a medium pot. Bring to a boil. Then add lentils (rinsed and drained) and reduce heat to medium-low. Cover and simmer for about 20 minutes until lentils are firm-tender (not mushy).

2. 2

   Make dressing: Meanwhile, in a small bowl, add all dressing ingredients. Whisk to combine and set aside.

3. 3

   Prepare vegetables: Dice the tomatoes. Roughly chop the spinach. Slice the chives. Place all in a large bowl.

4. 4

   Add lentils: When the lentils are done cooking, drain them well, and add to the large bowl. (The heat from the lentils will slightly wilt the spinach. If you don't want the spinach wilted, simply wait for the lentils to cool before adding.)

5. 5

   Finish: Add the dressing and capers. Stir to combine. Taste and adjust the flavors if desired. (Add more capers, a splash more vinegar, or salt & pepper to taste.)