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Print this Recipe    Lentil Spinach

Lentil Spinach Salad

1 cup lentils
2 teaspoons mustard seed
2 cups vegetable broth
2 slices bacon, crumbled
1 small onion, chopped
1 teaspoon minced garlic
1/4 cup water
2 Tablespoons sugar
1/4 cup cider vinegar
8 cups fresh chopped spinach
1/2 cup chopped water chestnuts

Rinse lentils under warm water and drain well. In large nonstick
saucepan over high heat, combine lentils, mustard seed and broth.
Bring to boil. Stirring constantly, boil for 1 minute. Reduce heat
to low, simmer, covered until lentils are tender, about 15 minutes;
stir occasionally. Drain lentils and set aside. In WOK on high,
cook bacon until crisp and remove. Pat excess oil off bacon with
paper towels and crumble. Wipe out WOK with paper towels. In WOK
on high, saute onion and garlic in 1/4 cup water for 2 minutes or
until tender. Add sugar, vinegar and lentils to onion mixture; heat
for 2 to 3 minutes, stirring constantly. Reduce heat to medium.
Add spinach, bacon and water chestnuts to lentil mixture. Toss
until spinach wilts.. Serve warm. Makes 2 servings.

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