Serves 4
1 cup lentils (7 oz.), cleaned
4 cups grape tomatoes (1-1/4 lb.), halved
2 tsp tarragon vinegar
1 Tbsp water
6 Tbsp olive oil
1/4 lb baby spinach (5 cups packed)
3/4 tsp salt
1/4 tsp black pepper
Bring lentils and 3 cups cold water to a boil in a 3-quart saucepan; then simmer, partially covered, until tender, about 25 minutes. While lentils are cooking, purée 2 cups tomatoes, tarragon vinegar, water, salt, and black pepper in a blender.
With motor running, add 4 Tbs. oil in a slow stream and blend until emulsified. Heat remaining 2 Tbs. oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking; then cook remaining 2 cups tomatoes until they begin to *melt*, about 3 minutes. Add spinach a handful at a time and cook until wilted, about 2 minutes, then remove from heat. Drain lentils in a sieve, transfer to a bowl, and season with salt.
Add dressing, spinach, and tomatoes, and toss gently to combine.
1 cup lentils (7 oz.), cleaned
4 cups grape tomatoes (1-1/4 lb.), halved
2 tsp tarragon vinegar
1 Tbsp water
6 Tbsp olive oil
1/4 lb baby spinach (5 cups packed)
3/4 tsp salt
1/4 tsp black pepper
Bring lentils and 3 cups cold water to a boil in a 3-quart saucepan; then simmer, partially covered, until tender, about 25 minutes. While lentils are cooking, purée 2 cups tomatoes, tarragon vinegar, water, salt, and black pepper in a blender.
With motor running, add 4 Tbs. oil in a slow stream and blend until emulsified. Heat remaining 2 Tbs. oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking; then cook remaining 2 cups tomatoes until they begin to *melt*, about 3 minutes. Add spinach a handful at a time and cook until wilted, about 2 minutes, then remove from heat. Drain lentils in a sieve, transfer to a bowl, and season with salt.
Add dressing, spinach, and tomatoes, and toss gently to combine.