Warm Lentil and Spinach Salad

Autumn and winter evenings call for meals that are both comforting and nourishing. This warm lentil and spinach salad is one of those dishes that feels like a hug on a plate—hearty enough to serve as a lentil dinner, yet light enough to work as a side. The earthy flavor of green lentils pairs beautifully with tender spinach, creating a balance of textures that will satisfy both your appetite and your taste buds.

What makes this salad stand out is its versatility. You can enjoy it as a simple spinach salad for a quick lunch, or dress it up with roasted vegetables and a tangy vinaigrette for a more substantial dinner. It’s also one of those recipes that adapts well to seasonal produce, making it a favorite as a winter salad or even a spring lentil salad when fresh greens are at their peak.

For anyone exploring lentil side dish recipes, this warm salad is a must-try. The lentils hold their shape perfectly after cooking, and they soak up flavors from garlic, herbs, and a light citrus dressing. Even if you’re not usually a fan of legumes, the combination of warm lentils with fresh spinach and a hint of acidity makes it incredibly approachable.

Whether you’re planning a cozy weeknight meal or preparing a dish for guests, this autumn lentil salad dish delivers on both taste and nutrition. It’s packed with protein and fiber, making it an ideal addition to your rotation of lentil sides. And the best part? It comes together in under 30 minutes, which is a blessing for busy nights.

Why You’ll Love It

• Hearty but light: This green lentil salad is filling enough to serve as a lentil dinner, yet it doesn’t leave you feeling heavy or sluggish—perfect for a healthy weeknight meal.
• Packed with flavor: The earthy lentils, fresh spinach, and zesty dressing come together in a way that makes each bite vibrant and satisfying, proving that healthy lentil salad dishes don’t have to be bland.
• Versatile and seasonal: Enjoy it as a warm winter salad, a spring lentil salad, or an autumn lentil salad dish. You can also serve it as a simple spinach salad or pair it with your favorite lentil sides for a full meal.
• Quick and easy: This recipe comes together in under 30 minutes, making it ideal for busy nights when you want a nourishing meal without a lot of fuss.
• Nutritious and satisfying: With protein-packed lentils, iron-rich spinach, and a hint of fresh herbs, this salad is both a healthy lentil salad dish and a crowd-pleaser that works for any occasion.

Ingredient List

For the Lentils

• 1 cup green lentils, rinsed
• 3 cups water or low-sodium vegetable broth
• 1 bay leaf
• ½ teaspoon salt

For the Salad

• 4 cups fresh spinach, washed and roughly chopped
• 1 small red onion, thinly sliced
• 1 carrot, shredded or julienned
• ½ cup toasted walnuts or pecans
• ¼ cup crumbled feta or goat cheese (optional)

For the Dressing

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Ingredient Notes

• I always use green lentils for this salad—they hold their shape beautifully and have the perfect nutty flavor.
• Don’t skip the bay leaf in the cooking water—it adds a subtle depth that really lifts the lentil flavor.
• I like to use toasted walnuts for crunch; you can switch to pecans if you prefer a slightly sweeter bite.
• Feta cheese is optional, but it adds a creamy, tangy element that takes this salad from good to unforgettable.
• Fresh spinach is key—don’t use pre-wilted or frozen unless you’re in a pinch. It keeps the salad bright and fresh.

Kitchen Equipment Needed

• Medium saucepan – for cooking the lentils perfectly; I love a heavy-bottomed one to prevent sticking.
• Large mixing bowl – to toss the salad ingredients without spilling everywhere.
• Wooden spoon or spatula – for stirring lentils gently; avoids breaking them.
• Small bowl or jar – for whisking together the dressing; I often use a mason jar for easy shaking.
• Knife and cutting board – to chop spinach, onions, and carrots; a sharp knife makes prep much faster.
• Measuring cups and spoons – for accuracy, especially with olive oil and vinegar.
• Colander – to drain lentils after cooking; a fine mesh works best.

Instructions

1. Cook the Lentils

• Rinse the lentils under cold water to remove any dust or debris.
• Add lentils to a medium saucepan with 3 cups water or vegetable broth and the bay leaf.
• Bring to a boil, then reduce heat to a gentle simmer.
• Simmer uncovered for 20–25 minutes, or until lentils are tender but still hold their shape.
• Drain any excess liquid and remove the bay leaf.
• Season with ½ teaspoon salt while still warm.

Pro Tip: Taste a lentil or two before draining—they should be tender but slightly firm, not mushy. Overcooked lentils can make the salad heavy.

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2. Prepare the Vegetables

• Wash and roughly chop the spinach and place it in a large mixing bowl.
• Thinly slice the red onion and add to the bowl.
• Shred or julienne the carrot and toss it with the other vegetables.
• Toast the nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant.

Pro Tip: Toasting the nuts intensifies their flavor and adds a satisfying crunch to the salad.

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3. Make the Dressing

• Whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar.
• Taste and adjust seasoning as needed—this is where the salad really comes alive!

Pro Tip: If using a jar, shake vigorously to emulsify the dressing; this helps it coat the lentils and spinach evenly.

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4. Assemble the Salad

• Add the warm lentils to the bowl of vegetables. Toss gently to combine.
• Pour the dressing over the salad and mix carefully until everything is lightly coated.
• Sprinkle the toasted nuts and crumbled cheese on top.
• Give it one final gentle toss before serving.

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5. Serve and Enjoy

• Serve warm as a lentil dinner, or alongside other dishes as part of a lentil side dish recipes spread.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy at room temperature.

Tips and Tricks for Success

• Don’t overcook the lentils: Keep them tender but slightly firm to maintain texture in the salad.
• Use fresh spinach: Wilted or pre-packaged spinach can make the salad soggy.
• Toast your nuts: Adds crunch and enhances their natural flavor.
• Season while warm: Adding salt to the lentils while they’re still warm helps the seasoning penetrate better.
• Mix gently: Tossing too vigorously can break the lentils and make the salad mushy.

Ingredient Substitutions and Variations

• Lentils: Brown or French lentils can be used if green lentils aren’t available.
• Spinach: Kale, arugula, or mixed greens work well for a slightly different flavor.
• Nuts: Swap walnuts for pecans, almonds, or even pumpkin seeds.
• Cheese: Feta can be replaced with goat cheese, blue cheese, or left out for a dairy-free option.
• Dressing: Try balsamic vinegar instead of apple cider vinegar, or add a teaspoon of honey for a touch of sweetness.
• Add-ins: Roasted vegetables like sweet potatoes or beets make the salad heartier.
• Herbs: Fresh parsley, dill, or basil can brighten up the salad for a spring lentil salad twist.

Serving Suggestions

• I love serving this warm lentil and spinach salad as a standalone lentil dinner with a slice of crusty bread—it’s simple, cozy, and filling.
• Pair it with roasted chicken or fish for a wholesome, balanced meal.
• Serve alongside a platter of roasted vegetables for a hearty vegetarian spread.
• Top with a soft-boiled egg for extra protein and a creamy texture that complements the lentils beautifully.
• Drizzle a little extra dressing and sprinkle some fresh herbs for a spring lentil salad twist—perfect for a light lunch or picnic.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a saucepan over low heat to avoid overcooking the lentils.
• Add a splash of water or broth when reheating if the salad feels dry.
• Serve at room temperature—this salad tastes just as good warm or slightly chilled.
• Keep nuts separate if storing; add them just before serving to retain their crunch.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! Cook the lentils and prep the vegetables in advance. Store them separately if possible and toss with the dressing just before serving for the freshest flavor.

Can I use canned lentils?

Yes, you can! Just rinse and drain them well. Reduce the cooking time slightly since canned lentils are already soft.

Can I make this salad vegan?

Definitely! Simply omit the feta or goat cheese, or use a plant-based cheese alternative. The salad is still flavorful and satisfying.

What other greens can I use instead of spinach?

Kale, arugula, or mixed spring greens work beautifully. Just add them at the end so they don’t wilt too much from the warm lentils.

How long does the salad keep?

Stored in an airtight container in the fridge, it keeps for up to 3 days. Add nuts and cheese just before serving to maintain texture and flavor.

Can I serve this salad cold?

Yes! This salad tastes great warm or at room temperature, making it versatile for lunches, dinners, or potlucks.

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Did you try this warm lentil and spinach salad? Let me know in the comments how it turned out—I love hearing your twists and favorite add-ins!