Spinach Lentil Salad Recipe
Make Spinach Lentil Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Rinse and sort lentils
Place 1 cup dry lentils in a fine-mesh sieve and rinse under cold running water; pick through to remove any small stones or debris.
- 2
Cook lentils
Combine rinsed lentils and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered 18–22 minutes until lentils are tender but still hold shape (not mushy). Stir occasionally and skim foam if needed.
- 3
Drain and cool lentils
When cooked, drain lentils in a sieve and spread on a tray or shallow bowl to cool slightly. Toss with a pinch (about 1/8 tsp) of salt while still warm so they absorb seasoning. Let cool to near room temperature (about 10–15 minutes) before adding to salad so spinach doesn't wilt excessively.
- 4
Prepare vegetables and mix salad
While lentils cook, halve cherry tomatoes, dice cucumber, finely dice red onion, chop parsley, and crumble feta if using. Place 6 cups packed baby spinach in a large mixing bowl. Add cooled lentils, halved cherry tomatoes (1 cup), diced cucumber (1 cup), finely diced red onion (1/4 cup), chopped parsley (1/4 cup), and toasted nuts (1/2 cup). Toss gently to combine.
- 5
Add cheese
If using, sprinkle 1/2 cup crumbled feta over the salad and fold gently so cheese distributes without breaking down.
- 6
Finish and serve
Once dressing (below) is ready and slightly emulsified, pour about two-thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing as needed. Adjust seasoning with additional salt and pepper to taste. Transfer to a serving bowl or individual plates and sprinkle any reserved walnuts/almonds and a few parsley leaves on top.
Dressing
- 7
Make the dressing
In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/4 tsp ground cumin (optional), 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or seal jar and shake until the dressing is well emulsified.
- 8
Adjust dressing to taste
Taste the dressing and adjust: add a little more lemon juice for brightness, more honey for sweetness, or a pinch more salt if needed. Set aside until ready to dress the salad.