Curried Lentil-Spinach Salad With Shrimp

• 3 cups water
• 3/4 cup dried red lentils
• 1/2 teaspoon salt, divided
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons curry powder
• 8 cups torn spinach
• 2 cups sliced mushrooms
• 1 red bell pepper, cut into 1/4-inch strips
• 1/2 pound medium shrimp, cooked and peeled

1. Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.
2. Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.
3. Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.

water, red lentils, salt, fresh mint, lemon juice, honey, mustard, extravirgin olive oil, curry powder, torn spinach, mushrooms, red bell pepper, shrimp

Taken from www.myrecipes.com/recipe/curried-lentil-spinach-salad-with-shrimp (may not work)