French lentils, also known as lentils de Puy, are a great lentil for salads as they hold their shape well.
1 cup dried French lentils, rinsed well
2 garlic cloves, peeled and sliced in half
1 tsp dried thyme
4 cups baby spinach
1 apple, diced (I like Granny Smith in this salad)
1 shallot, finely diced
6 Tbsp extra-virgin olive oil
Juice of lemon
1 tsp dijon mustard
pinch of black pepper
1 cup of walnuts
1. Add the lentils to a medium saucepan with 6 cups water, the garlic, thyme, and 1 tsp. salt.
2. Bring to a boil, then reduce the heat to low and simmer covered until the lentils are tender, about 20 to 25 minutes. Drain well and then throw out the garlic cloves.
3. Combine the spinach, apple, and shallot in a large bowl with the olive oil, lemon juice, and dijon. Add the warm lentils and toss well.
4. Sprinkle walnuts on top for a dose of good healthy omega-3 fats!