Place a couple of big handfuls of spinach in a big salad bowl. Sprinkle on shredded carrot. Top with lentils, roasted beets, avocado slices, toasted walnuts, fresh thyme, and dressing. Enjoy!
*I had leftover cooked lentils in the fridge. You may use canned lentils for ease. Or, if you’d like to cook your own from dried, they’re really easy. It’s a two to one ratio. Two parts water to one part lentils. Thoroughly rinse dried lentils under running water. Place lentils in a saucepan and pour in the water. Bring the water to a boil over medium-high heat, then reduce heat to a simmer. Cook, uncovered, until lentils are tender and no longer crunchy, about 20-30 minutes, adding water as needed to make sure the lentils are barely covered. Strain the lentils. Add salt if desired.**To toast walnuts in the oven, spread nuts on a baking sheet. Bake at 350° F, stirring occasionally, for about 10 to 15 minutes. I actually put mine in the oven while the beets were roasting. If you do this watch them carefully as the temp is higher than 350°.
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