This vibrant Zesty Lentil Spinach Salad blends tender lentils, garlicky sautéed vegetables, and fresh spinach for a wholesome, flavor-packed meal.
Rich in plant-based protein and fiber, it supports digestion and keeps you energized.
Featuring heart-healthy olive oil and low saturated fat, it’s a quick, nutritious option that works perfectly for everyday cooking, meal prep, or a light, satisfying dinner.
Lentil Spinach Salad
Equipment
- 1 medium saucepan
- 1 large sauté pan
- 1 fine-mesh strainer
- 1 large mixing bowl
- Measuring cups
- Measuring Spoons
- Knife
- Cutting board
- Stirring spoon
Ingredients
- 1 cup uncooked black beluga or green (French) lentils
- 2½ cups vegetable or chicken stock
- 4 tablespoons olive oil divided
- 8 ounces baby bella or white button mushrooms sliced
- 2 –3 cups broccoli florets about 1 small head, chopped
- ½ medium red onion thinly sliced
- 4 cloves garlic minced
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 4 cups loosely packed baby spinach roughly chopped
- Juice and zest of 1 lemon about 3–4 tablespoons juice
- ½ cup feta or goat cheese crumbles
Instructions
- Prepare Lentils for Cooking: Begin by thoroughly rinsing the lentils under cold running water using a fine-mesh strainer. Carefully inspect the lentils to remove any small stones or debris. This step ensures clean lentils with a smooth texture. Once rinsed, transfer the lentils into a medium-sized saucepan. Add the vegetable or chicken stock. For extra flavor, consider adding a pinch of kosher salt, freshly cracked black pepper, and a small pinch of crushed red pepper flakes at this stage.
- Simmer Lentils Until Tender: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a simmer. Partially cover the pan with a lid to allow steam to escape. Simmer for about 20–25 minutes, stirring occasionally. This helps prevent sticking and ensures even cooking. The lentils should be tender but still hold their shape, not mushy. Once cooked, drain any excess liquid through the strainer and set the lentils aside in a large mixing bowl.
- Heat Olive Oil for Sautéing Vegetables: While the lentils are cooking, prepare the vegetable sauté. Place a large sauté pan over medium-high heat and pour in 2 tablespoons of olive oil. Allow the oil to warm until shimmering but not smoking, which enhances its flavor.
- Cook Mushrooms and Broccoli: Add the sliced mushrooms to the pan and sauté for about 2 minutes, stirring occasionally to ensure even browning. Then add the chopped broccoli florets and continue cooking for another 2–3 minutes. Keep stirring so the vegetables cook evenly without burning. The goal is to achieve a tender-crisp texture that retains vibrant color.
- Add Onion and Garlic for Flavor: Once the mushrooms and broccoli have softened slightly, add an additional tablespoon of olive oil to the pan. Then add the thinly sliced red onion and minced garlic. Season generously with kosher salt and freshly cracked black pepper. Continue sautéing for another 2–3 minutes, stirring frequently. The onions should become slightly translucent and tender, while the garlic releases its aromatic fragrance without burning.
- Combine Lentils and Sautéed Vegetables: Transfer the cooked vegetables directly into the bowl with the drained lentils. Stir gently to incorporate the vegetables evenly with the lentils, ensuring each lentil gets coated with the flavors from the sauté.
- Add Spinach and Lemon Zest: Next, add the roughly chopped baby spinach to the lentil and vegetable mixture. Squeeze in the juice of one fresh lemon (about 3–4 tablespoons) and sprinkle in the lemon zest for a bright, fresh flavor. Toss gently so the spinach wilts slightly from the residual warmth without becoming overly soft.
- Finish with Olive Oil and Cheese: Drizzle the remaining tablespoon of olive oil over the salad and add the feta or goat cheese crumbles. Toss the mixture once more until the cheese is evenly distributed and slightly softened. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve and Garnish: Serve the Zesty Lentil Spinach Salad warm for the most comforting flavor, or refrigerate for a chilled version that works beautifully as a meal-prep option. Optionally, garnish with extra feta cheese, a light sprinkle of freshly cracked pepper, or a touch more lemon zest before serving.
- Storage and Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of water or olive oil to restore freshness. This salad also tastes fantastic cold as a ready-to-eat meal for lunch or a quick dinner.
Notes
- Lentils: Black beluga lentils have a firmer texture and earthy flavor, while French green lentils hold their shape beautifully after cooking. Either works well.
- Stock: Using vegetable or chicken stock instead of water adds depth of flavor. Homemade stock is ideal but store-bought works fine.
- Garlic: Fresh garlic delivers the best flavor; avoid pre-minced garlic if possible.
- Spinach: Baby spinach is preferred for tenderness, but mature spinach leaves work if chopped finely.
- Cheese: Feta adds creaminess and a tangy punch, but goat cheese or vegan cheese are great alternatives.
- Meal Prep: This salad keeps well and is excellent for make-ahead lunches.
Chef’s Secrets For Perfect Results
To elevate this Zesty Lentil Spinach Salad, focus on balancing texture and flavor.
Sauté mushrooms and broccoli just until tender-crisp to preserve both nutrients and vibrant color.
Use fresh lemon zest and juice for brightness—adding them at the end helps maintain the lemon’s fresh aroma.
For richer flavor, cook lentils in stock with a pinch of crushed red pepper and garlic powder.
Finally, always taste and adjust seasoning before serving; a bit more lemon juice or salt can make a big difference.
Serving Suggestions For Maximum Enjoyment
This salad is wonderfully versatile.
Serve it warm as a standalone main dish for a light yet satisfying dinner.
It pairs beautifully with crusty bread, roasted chicken, or grilled fish for a fuller meal.
For meal prep, pack it chilled in airtight containers—perfect for grab-and-go lunches.
You can also serve it as a side at gatherings, garnished with extra feta, lemon wedges, or toasted nuts for added crunch and flavor.
Storage Tips For Freshness
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep spinach separate if you prefer a fresher texture and add it just before serving.
Reheat gently on the stovetop or microwave with a splash of water or olive oil to prevent dryness.
For cold salads, allow the dish to chill for at least an hour so flavors meld beautifully.
This salad can also be served cold for a refreshing, ready-to-eat option perfect for hot days.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! Simply replace feta cheese with a plant-based cheese alternative or omit cheese entirely. You can also enhance flavor with roasted nuts or seeds for added texture and protein.
2. Can I use canned lentils instead of dried?
Canned lentils can be used, but they have a softer texture and less flavor than cooked dried lentils. If using canned, rinse and drain them well, and skip the stock simmering step.
3. How do I keep the spinach from wilting too much?
Add spinach at the very end after removing the pan from heat. Toss gently so the residual warmth slightly softens the leaves without overcooking.
4. Can I prepare this salad ahead of time?
Yes! The salad keeps well for up to 3 days refrigerated. For best texture, store spinach separately and combine before serving. The flavor will deepen over time, making leftovers even tastier.
5. What variations can I try?
You can customize this salad by adding roasted red peppers, sun-dried tomatoes, or toasted nuts.
For extra protein, include chickpeas, grilled chicken, or boiled eggs. Adjust lemon juice and spices to taste for your preferred flavor profile.
