Herby Lentil Salad with Spinach and Peas - alive magazine

Ingredients

• 1 cup (500 mL) black beluga or French Puy lentils
• 1 bay leaf
• 1/4 cup (60 mL) green peas
• 1/4 cup (60 mL) finely sliced cilantro
• 1/4 cup (60 mL) finely sliced parsley
• 1/4 cup (60 mL) finely sliced mint
• 1/4 cup (60 mL) red wine vinegar
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) salt
• 3 green onions, finely sliced
• 1 cup (500 mL) baby spinach