Carrot and Orange Lentil Salad | Fondation Olo

Ingredients

• 1 small yellow onion , peeled and chopped
• 45 ml (3 tbsp) canola oil (divided: 15 ml [1 tbsp] + 30 ml [2 tbsp])
• 5 ml (1 tsp) ground cumin
• 1 garlic clove, peeled and minced
• 125 ml (½ cup) frozen spinach , thawed and drained
• Salt and pepper to taste
• 1 can (540 ml) lentils , drained and rinsed
• 3 carrots , grated Or grated zucchini, sweet potato or pumpkin. This recipe works great with leftovers. Add any vegetable you don’t want to go to waste!
• 3 green onions , chopped
• 1 orange (zest and juice)
• 15 ml (1 tbsp) apple cider vinegar