Spinach-Apricot Salad with Spiced Lentils - Forks Over Knives

Ingredients

• 3 cups low-sodium vegetable broth
• 1½ cups dry red or brown lentils
• 1 clove garlic, minced
• 1 15-oz. can no-salt-added garbanzo beans (chickpeas)
• ¼ cup sliced scallions (green onions)
• 6 tablespoons lemon juice
• 4 to 6 tablespoons chopped fresh mint
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• Sea salt and freshly ground black pepper, to taste
• 6 cups fresh baby spinach
• ⅔ cup thinly sliced dried apricots
• ¼ cup coarsely chopped pistachios