2 cups dried lentils
2 to 3 leeks, chopped, white parts only
2 tablespoons olive oil
1/3 cup raisins
1/2 cup chopped parsley
1/4 cup chopped coriander
1 large stalk celery, thinly sliced
2 to 3 tablespoons rice wine vinegar
1 clove garlic, peeled and crushed
1 pound spinach, sliced in 1 inch strips
1 teaspoon lemon juice
Salt and pepper to taste Simmer the lentils in well salted water until tender, about 20 to 25 minutes, then drain. Saute the chopped leeks in half of the olive oil until they are soft and just barely beginning to color. Meanwhile, place the raisins in about a cup of scalding hot water for at least ten minutes, then drain well. Combine the lentils, the leeks and raisins. Add the parsley, coriander, celery, rice vinegar and half a teaspoon salt and toss gently but thoroughly. Add the remaining oil to the pan in which you sauteed the leeks and stir the crushed garlic in it for about a minute. Add the spinach and toss over high heat just until the spinach is wilted and the excess water cooks away. Squirt the fresh lemon juice on the spinach, toss again and add it to the salad. Toss the salad again and taste it. Season with salt, fresh ground black pepper and more rice vinegar or lemon juice, to your taste. Then let the salad marinate for an hour and taste it again. Nice drizzled with just a little more olive oil.
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