Lentil Spinach Salad with Feta

Lentil Spinach Salad with Feta

Earthy lentils and fresh spinach meet tangy feta in a bright lemon vinaigrette.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This hearty salad combines tender cooked lentils with fresh baby spinach, crumbled feta, and a tangy lemon-herb dressing. It works well as a light lunch or a side dish alongside grilled meats, and keeps well for make-ahead meal prep since the lentils soften slightly as they soak up the dressing.

Ingredients

  • 1 cup dried green or brown lentils, rinsed
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 4 cups baby spinach, roughly chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • black pepper, to taste

Method

  1. Combine the lentils, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

  2. Reduce heat to a simmer and cook, uncovered, until the lentils are tender but still hold their shape, 18 to 20 minutes.

  3. Drain any excess water and spread the lentils on a baking sheet to cool to room temperature, about 15 minutes.

  4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, and black pepper to make the dressing.

  5. In a large bowl, combine the cooled lentils, spinach, red onion, cherry tomatoes, and parsley.

  6. Pour the dressing over the salad and toss gently to coat evenly.

  7. Sprinkle the crumbled feta over the top and season with additional salt and pepper to taste before serving.

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Lentil Spinach Salad with Feta

This hearty salad combines tender cooked lentils with fresh baby spinach, crumbled feta, and a tangy lemon-herb dressing. It works well as a light lunch or a side dish alongside grilled meats, and keeps well for make-ahead meal prep since the lentils soften slightly as they soak up the dressing.

45 min 4 servings 310 cal

Ingredients

  • 1 cup dried green or brown lentils, rinsed
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 4 cups baby spinach, roughly chopped
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • black pepper, to taste

Method

  1. 1

    Combine the lentils, water, and salt in a 6-quart saucepan and bring to a boil over high heat.

  2. 2

    Reduce heat to a simmer and cook, uncovered, until the lentils are tender but still hold their shape, 18 to 20 minutes.

  3. 3

    Drain any excess water and spread the lentils on a baking sheet to cool to room temperature, about 15 minutes.

  4. 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, and black pepper to make the dressing.

  5. 5

    In a large bowl, combine the cooled lentils, spinach, red onion, cherry tomatoes, and parsley.

  6. 6

    Pour the dressing over the salad and toss gently to coat evenly.

  7. 7

    Sprinkle the crumbled feta over the top and season with additional salt and pepper to taste before serving.