Cooking Instructions:

• Step 1: Cook the Lentils - Rinse the lentils under cold water. In a medium pot, add 3 cups of water and the rinsed lentils. Bring to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes or until the lentils are tender but still hold their shape. Drain and set aside to cool.
• Step 2: Prepare the Vegetables - While the lentils are cooking, dice the roma tomatoes into bite-sized pieces. If using grape or cherry tomatoes, halving them works best. Chop the chives (or shallots/green onions) finely and set aside. Rinse the fresh baby spinach and pat dry.
• Step 3: Make the Dressing - In a small mixing bowl, combine the balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk together until well blended.
• Step 4: Combine Ingredients - In a large mixing bowl, combine the cooked lentils, chopped tomatoes, baby spinach, chives, and capers. Drizzle the dressing over the top and toss gently to combine.
• Step 5: Taste and Adjust - Before serving, taste your salad. You may want to add a bit more salt, pepper, or even a splash more balsamic vinegar to suit your preferences.
• Step 6: Serve & Enjoy - This salad can be served immediately or allowed to chill in the refrigerator for 30 minutes.