Ingredients:

1 cup lentils
1 onion chopped
4 cloves garlic
2 carrots chopped
500 grams spinach chopped
3 tablespoon parsley chopped

1 sprig fresh thyme
1 bay leaf
2 teaspoon cumin seeds
½ teaspoon grounded black pepper
2 tablespoon olive oil
salt to taste

Ingredients for Dressing

5 tablespoon olive oil
5 teaspoon balsamic vinegar
3 teaspoon lemon juice
½ teaspoon lemon rind grated

Directions:

1. Take a large pan with water. Rinse and put the lentils in it.
2. Stir in carrots.
3. Tie the bay leaf, celery and thyme into a bundle and add to the pan. Boil the lentils for 30minutes or until they are just tender.
4. In small bowl, whisk olive oil, vinegar, salt, pepper, lemon juice, and lemon peel to make the dressing.
5. Drain the lentils and transfer them to a bowl.
6. Add most of the dressing in the lentil mixture and toss well.
7. Heat the oil in a pan and sauté onions and garlic. Add the cumin and cook for 1 minute.
8. Add the spinach and seasonings to taste and cook till done.
9. Toss spinach with remaining dressing.
10. To serve, in large bowl, place spinach leaves on salad plates and top with lentils.
11. Sprinkle with parsley.