Measurements

• 1 cup lentils
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic
• 1/2 cup red onions, thinly sliced
• 1 cup cherry tomatoes
• 1/2 cup feta cheese, crumbled
• Salt to taste
• Black pepper to taste

Preparation Method

• Rinse and drain the lentils.
• Cook lentils in a pot with 3 cups of water until tender, about 20-25 minutes.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and sliced red onions, sauté until onions are translucent.
• Add cooked lentils to the skillet, stir to combine.
• Add spinach and cook until wilted.
• In a small bowl, whisk together red wine vinegar, Dijon mustard, salt, and black pepper.
• Pour the dressing over the lentil mixture, stir well.
• Add cherry tomatoes and crumbled feta cheese, gently toss.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.