Lentil Spinach Salad
A fresh, protein-rich salad featuring tender lentils, garlicky sautéed vegetables, baby spinach, and a zesty lemon dressing. Quick to prepare and full of flavor, this salad works as a light dinner, meal prep staple, or a nourishing lunch option.
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.
