Citrus and Lentil Salad Recipe

Ingredients:

• Lentils:
• 1 cup French lentils
• 1 bay leaf
• 1 clove garlic
• 1/4 tsp salt
• Salad:
• 3 cups peeled, chopped citrus such as navel, cara cara, blood oranges, and grapefruit
• 1 cup torn radicchio leaves, plus 6-8 large leaves for serving
• 1/4 cup finely chopped red onion
• 1/4 cup chopped oil-cured olives
• 1/2 tsp salt
• 2 Tbsp fresh orange juice, more to taste
• 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, more to taste
• 3 cups baby spinach leaves

Directions:

1. In a large saucepan with lid, combine 2 cups water, lentils, bay leaf, garlic and salt. Bring to a boil. Reduce heat, cover, leaving lid slightly ajar, and simmer for 15 to 20 minutes or until lentils are tender but still hold their shape. Drain and set aside to cool.
2. Once lentils have cooled, transfer to a large bowl along with citrus, torn radicchio, red onion, olives, and salt. Toss gently to combine. Drizzle orange juice and olive oil over all and toss again. Taste and adjust seasonings. If made ahead, cover and chill.
3. Serve over spinach leaves.