As the leaves turn golden and the air becomes crisp, there’s nothing like sharing a meal that warms both heart and soul. Our Lentil and Spinach Salad is a testament to the comforting flavors of autumn. This robust salad combines the earthiness of nutty lentils with the fresh bite of tender spinach, all brought together with a zesty lemon and herb dressing. Perfect for family gatherings or a cozy dinner at home, this dish promises to be a delightful addition to your seasonal repertoire.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 3 cups fresh spinach, chopped
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a medium pot, bring 3 cups of water to a boil. Add the rinsed lentils and reduce to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain and let cool.
- In a large mixing bowl, combine the cooked lentils, chopped spinach, diced red bell pepper, chopped red onion, and halved cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the lentil and vegetable mixture. Toss gently to coat all ingredients evenly.
- Add chopped fresh parsley and give it another gentle toss.
- Taste and adjust seasoning if necessary. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Helpful Tips
- If you’re short on time, use canned lentils—just be sure to rinse and drain them well.
- Add a sprinkle of feta cheese or toasted nuts for extra texture and flavor.
- This salad can be stored in the fridge for up to 3 days. Simply store in an airtight container.
- Substitute spinach with kale or arugula if you prefer a different leafy green.
Pairings
This Lentil and Spinach Salad pairs beautifully with a crusty whole-grain bread and a chilled glass of Sauvignon Blanc. For a heartier meal, serve alongside grilled chicken or roasted root vegetables.
The beauty of cooking lies in the sharing. We can’t wait to see how your Lentil and Spinach Salad turns out. Don’t forget to snap a picture and share your creation with #ZynahzRecipes or tag us on Instagram.
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