Day 12 - Warm Lentil, Shallot and Ripe Platano Salad

Day 12 of my Freezer/Pantry Cooking Challenge...and it becoming a challenge, not because I am empty on goods, but I am running low on my favorite goods.  Fresh vegetables.   I may just have to amend my previous decision to not head to the grocery store because I just can't envision myself cooking without fresh greens.  Well, let me move on to a tasty side salad.

Warm Lentil, Shallot and Ripe Platano Salad

1 cup lentils

1 chicken bullion

1 shallot, sliced

1 very ripe platano, cubed

1 handful of cherry tomatoes halved

1 handful of fresh spinach leaves

2 Tbls. of olive oil

This is the look of the ripened platano
that you want to purchase

Rinse lentils in cool water and drain.  In a pot with 3-4 cups of water, add lentils and chicken bullion.  Bring to boil then lower heat to a simmer.  In the meantime, saute the shallots in a tbls of olive oil.  Set aside.  Saute spinach in the same pan as the shallots, set aside.  In the same pan, add a drop of olive oil and saute your platano.  Once your lentils are cooked to a tender state, drain and place in a large bowl.  Stir in 1 tbls of olive oil.  Add shallots, tomato, spinach and platano.  Gently combine.