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Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola


Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola Recipe

Ingredients:
  • 12 oz (340 g) tempeh, cut into thin strips
  • 2 tablespoons olive oil
  • 3 tablespoons tamari (soy) sauce
  • 1 to 2 teaspoons chili or chipotle powder
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/4 cup sesame oil
  • 2/3 cup Puy (French) lentils
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1/3 cup dried cherries or dried cranberries
  • 1/4 cup red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 2 - 3 cups fresh spinach, washed and trimmed
  • 4 1/2 oz (125 g) Gorgonzola cheese, crumbled or chopped
Directions:
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