French Lentils Warm Salad with Spinach and Mushrooms

I love to cook and hardly ever go out to eat since I have Celiac Disease. All the recipes I collect are either gluten free or can be easily modified to be gluten free.

⅔ cups Puy lentils

1 bay leaf

1.5 cups water

1 small onion, chopped (⅓ cup chopped onion)

⅓ carrot, grated (⅔ cup grated carrot)

2 field mushrooms, roughly chopped

1 small green onion, finely sliced

handful of spinach, chopped

1 garlic clove, grated

olive oil

1 TBSP mustard (see recipe below for home made mustard)

1 tsp apple cider vinegar

sea salt, to taste

freshly ground black pepper, to taste

chili flakes, to taste

To serve: good olive oil and fresh parsley

Directions at talesofakitchen.com

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