Instructions

• Rinse 1 cup lentils under cold water and pick out any debris; drain.
• In a medium pot, combine the rinsed lentils and 4 cups water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes, until the lentils are firm‑tender (not mushy). Test by tasting a few.
• While the lentils cook, make the dressing: in a small bowl whisk together 2 Tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 clove garlic (minced) until combined. Set aside.
• Prepare the salad base: roughly chop 2 oz fresh baby spinach, dice 3 roma tomatoes (or use grape/cherry tomatoes), and finely chop 1/4 cup chives. Place the spinach, tomatoes, and chives in a large bowl.
• When the lentils are done, drain them in a fine-mesh sieve and shake off excess water. Immediately add the hot lentils to the large bowl (the heat will slightly wilt the spinach).
• Drain 2 Tbsp capers briefly if they are packed in brine, then add the capers and the prepared dressing to the bowl.
• Toss gently until everything is evenly coated. Taste and adjust seasonings or dressing to your preference.