Warm Lentil and Spinach Salad
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.
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon or spatula
- Small bowl or jar
- Knife and Cutting Board
- Measuring cups and spoons
- Colander
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving)
- Calories: 320
- Protein: 14g
- Carbohydrates: 34g
- Dietary Fiber: 12g
- Sugars: 4g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 10mg (with feta)
- Sodium: 310mg
- Potassium: 680mg
- Iron: 4mg
- Calcium: 90mg