Lentil and Spinach Salad (served warm or cold) - The Triangle Community Newspaper

Glenda Morgan

1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest

Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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