Warm Lentil Salad

• 1 13 cups brown lentils
• 3 13 cups broth, vegetable or 3 13 cups chicken
• 1 red bell pepper, diced
• 12 tomatoes, chopped
• 1 cup fresh spinach, stems removed and torn into medium-sized pieces
• 1 small yellow onion
• 1 bay leaf
• 2 tablespoons olive oil
• 1 -2 teaspoon balsamic vinegar

1. Thinly slice onion and saute in a medium-sized pot until onion starts to brown.
2. Add lentils and bay leaf, stirring to coat with oil.
3. Add broth/stock and stir, bringing to a boil.
4. Cover, reduce heat, and simmer for 40 minutes or until the liquid is absorbed and lentils are tender.
5. While lentils are cooking, prepare the veggies.
6. When lentils are ready, remove the bay leaf and remove the pot from heat.
7. Stir in the spinach, red pepper, and tomato.
8. Add salt and pepper to taste.
9. Drizzle with balsamic vinegar to taste.
10. The balsamic should add a light zing to the flavors but not be overpowering.

brown lentils, broth, red bell pepper, tomatoes, fresh spinach, yellow onion, bay leaf, olive oil, balsamic vinegar

Taken from www.food.com/recipe/warm-lentil-salad-476879 (may not work)