Warm Curried Red Lentil Salad

About the only thing I like when Phil works 12+ hr days is that I can try out a new recipe that I know he probably wouldn't be interested in trying.  So while soaking in some warm afternoon sunshine I was flipping through epicurious on my phone.  I found this recipe that inspired me to create the spin off that we had for supper tonight:

http://www.epicurious.com/recipes/food/views/Curried-Red-Lentil-Kohlrabi-and-Couscous-Salad-360049

I figured that the girls would immediately reject it, but once we added some salt and pepper it was all 'mmm's from there to the bottom of the bowl.  Next time I'm going to figure out how to either decrease or leave out the oil as I personally didn't like how heavy it was, oh, and maybe add some sunflower seeds for crunch.

For our dressing:
1/2 c. white cooking wine
2 cloves minced garlic
1.5 Tbsp curry
2/3 c canola oil
few dashes red wine vinegar

I boiled 2 c frozen peas and 2 c red lentils and then rinsed under cold water for a minute

In another pan I cooked 1c israeli whole wheat couscous.

To assemble salad:
put desired amount of baby spinach on plate, top with equal amounts of pea/lentil mixture and couscous, top with dressing (not all of it or you'll drown your plate!)
Add salt and fresh cracked pepper to taste.
Enjoy!