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Warm lentil salad with baked ricotta (vegetarian)

Name: Warm lentil salad with baked ricotta (vegetarian)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1/3 cup (80ml) olive oil; 8 spring onions (salad onions), halved; 1 red capsicum, roasted, sliced; 410g can green lentils, drained, rinsed; 1 garlic clove, crushed; 2 teaspoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup roughly chopped parsley; 2 cups baby spinach leaves; Baked ricotta, to serve

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Warm lentil salad with baked ricotta (vegetarian)

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There's no excuse not to eat salad with this quick and easy recipe for satisfying warm lentil salad with baked ricotta.

1/3 cup (80ml) olive oil
8 spring onions (salad onions), halved
1 red capsicum, roasted, sliced
410g can green lentils, drained, rinsed
1 garlic clove, crushed
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup roughly chopped parsley
2 cups baby spinach leaves
Baked ricotta, to serve

Method

1.

Heat half the oil in a large frypan, add the onions and cook over medium-low heat for 3-4 minutes or until golden.
2.

Add the capsicum and cook for 1-2 minutes or until warmed through, then add the drained lentils.
3.

Combine remaining oil, garlic, vinegar and mustard, then stir into lentils with parsley. Serve warm on a bed of spinach with chunks of ricotta.