Lentil Tabbouleh with Pita Croutons

Ingredients:

1 ½  cups uncooked lentils
Water to cover the lentils by a 1 inch
1 bay leaf
½ teaspoon dried thyme
1 cup water
8-10 sundried tomatoes
2 tablespoons extra virgin olive oil
6 tablespoons lemon juice
1 teaspoon sea salt
¼ cup Italian parsley, chopped
¼ cup fresh mint, chopped
¼ to ½ cup green onions, chopped
Black pepper to taste
3 pita breads
1 tablespoon extra virgin olive oil
½ teaspoon cumin
Salt
1 bunch spinach, washed and torn
½ cup feta cheese

 Preparation:

• Wash and sort the lentils.  Place in a 2 quart pan with the water, bay leaf and thyme.  Bring to a boil, cover and cook until tender, about 35 minutes.  Drain any excess water and set aside.
• Bring the additional cup of water to a boil in a small sauce pan.  Remove from heat and add the sun dried tomatoes.  Set aside, covered.
• Combine the oil, lemon juice, herbs and sea salt in a serving bowl.  Add the chopped onions, then the cooked lentils.  Toss to mix ingredients together.
• Remove the sun dried tomatoes from the water, and cut into approximately ½ inch strips.  Fold into the salad.  Add black pepper to taste.
• Cut the pitas into 8 wedges and spread on a baking sheet.  Add the cumin to the olive oil in a small bowl, and brush the wedges lightly.  Add a sprinkle of salt.  Bake at 400 degrees for about eight minutes or until golden.  When the wedges are cool, crumble them and toss into the salad.
• Toss the spinach with the dressed lentils or serve the salad on top of the spinach.  Either way, sprinkle the finished salad with feta cheese.