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Zesty Lentil Spinach Salad

Name: Zesty Lentil Spinach Salad
Ingredients: 1 cup uncooked black (beluga) lentils or green (French) lentils; 2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils); 4 tablespoons olive oil, divided; 8 ounces baby bella or white button mushrooms, sliced; 2-3 cups chopped broccoli florets (about 1 small head of broccoli); half a medium red onion, peeled and thinly-sliced; 4 cloves garlic, peeled and minced; kosher salt and freshly-cracked black pepper; 4 cups loosely-packed baby spinach, roughly-chopped; juice and zest of one lemon, added to taste (about 3-4 tablespoons juice); 1/2 cup feta cheese (or goat cheese) crumbles

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1 cup uncooked black (beluga) lentils or green (French) lentils
2.5 cups vegetable or chicken stock (see below for tips on extra-delicious lentils)
4 tablespoons olive oil, divided
8 ounces baby bella or white button mushrooms, sliced
2-3 cups chopped broccoli florets (about 1 small head of broccoli)
half a medium red onion, peeled and thinly-sliced
4 cloves garlic, peeled and minced
kosher salt and freshly-cracked black pepper
4 cups loosely-packed baby spinach, roughly-chopped
juice and zest of one lemon, added to taste (about 3-4 tablespoons juice)
1/2 cup feta cheese (or goat cheese) crumbles