Lentils and spinach in a salad—who would’ve thought they’d make such a magical pair? This zesty creation is my go-to for when I need a burst of flavor and freshness in my life. It’s like a summer breeze on a plate, and honestly, who needs more than that sometimes?
Steps
- Rinse the lentils in a fine-mesh strainer, removing any stones. Place them in a saucepan, stir in the stock, and bring to a boil over medium-high heat. Reduce the heat and let simmer for 20-25 minutes until tender, then drain and set aside.
- As the lentils cook, warm 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add sliced mushrooms and chopped broccoli, sautéing for 3-4 minutes with occasional stirring. Add another tablespoon of olive oil, thinly sliced red onions, and minced garlic; season with salt and pepper, and sauté for 2-3 more minutes until fragrant.
- In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped spinach, lemon juice and zest, remaining olive oil, and feta cheese. Toss everything together until well mixed.
- Serve the salad warm, topping with extra feta cheese if desired. Adjust the seasoning with more salt and pepper to taste, and enjoy the bright, savory flavors.
Ingredients
- 1 cup uncooked black (beluga) lentils or green (French) lentils
- 2.5 cups vegetable or chicken stock
- 4 tablespoons olive oil, divided
- 8 ounces baby bella or white button mushrooms, sliced
- 2–3 cups chopped broccoli florets (approximately 1 small head of broccoli)
- 1/2 medium red onion, peeled and thinly-sliced
- 4 cloves garlic, peeled and minced
- Kosher salt and freshly-cracked black pepper, to taste
- 4 cups loosely-packed baby spinach, roughly-chopped
- Juice and zest of one lemon (approximately 3-4 tablespoons juice)
- 1/2 cup feta cheese (or goat cheese) crumbles
FAQ
- What type of lentils are best for this salad?
- For this salad, green (French) lentils or black (beluga) lentils are recommended as they maintain their shape better than red or yellow lentils.
- Can I substitute any of the vegetables in this recipe?
- Absolutely! While the recipe includes broccoli and mushrooms, you can use any of your preferred vegetables. The combination of broccoli and mushrooms is particularly enjoyed in this salad, but feel free to get creative.
- How should I serve the Zesty Lentil Spinach Salad?
- This salad is delicious when served warm, but it also makes excellent leftovers when chilled. You can garnish it with extra feta cheese if you like.
- What can I add to enhance the flavor of the lentils?
- To make the lentils even more flavorful, consider adding a pinch of salt, pepper, crushed red pepper flakes, and garlic powder when cooking them with vegetable stock.
- Can I prepare this salad in advance?
- Yes, you can prepare this salad in advance. It keeps well as leftovers, making it a convenient option for meal prep. Just store it in the refrigerator and enjoy it chilled or gently reheated.
Tips
- Use green (French) or black (beluga) lentils for the salad, as they maintain their shape better than red or yellow lentils, preventing the salad from becoming mushy.
- When sautéing the vegetables, aim to keep them slightly crisp rather than fully soft. This adds a pleasant texture contrast to the salad.
- Enhance the flavor of the lentils by seasoning the cooking stock with salt, pepper, crushed red pepper flakes, and garlic powder.
- Freshly squeezed lemon juice and zest can brighten up the salad beautifully, so consider adjusting the amount to your taste preference for a more pronounced lemony flavor.
Equipment
- Fine-Mesh Strainer – Useful for rinsing lentils and removing any small stones.
- Large Sauté Pan – Needed for sautéing the vegetables.
- Medium Saucepan – Required for cooking the lentils in the stock.
