Ingredients
1 cup dried lentils, rinsed2 cups water2 cups sliced fresh mushrooms1 medium cucumber, cubed1 medium zucchini, cubed1 small red onion, chopped1/2 cup chopped soft sun-dried tomato halves (not packed in oil)1/2 cup rice vinegar1/4 cup minced fresh mint3 tablespoons olive oil2 teaspoons honey1 teaspoon dried basil1 teaspoon dried oregano4 cups fresh baby spinach, chopped1 cup (4 ounces) crumbled feta cheese4 bacon strips, cooked and crumbled, optional
Preparation
Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water.
Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.
