Go Back
–+ servings

Lentil Salad Recipe

Author: Zaina Hill
A refreshing and hearty salad made with lentils, fresh vegetables, and a tangy balsamic dressing, perfect for busy weeknights or as a side dish.
No ratings yet
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 cup Green/Brown Lentils Uncooked
  • 3 pieces Roma Tomatoes Diced
  • 2 oz Fresh Baby Spinach Roughly chopped
  • ¼ cup Chives Sliced
  • 2 tablespoon Capers
  • 2 tablespoon Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 clove Garlic Minced

Instructions
 

  • Add 4-5 cups of water to a medium pot and bring it to a boil.
  • Rinse and drain the lentils, then add them to the pot.
  • Reduce heat to medium-low, cover, and simmer for about 20 minutes until the lentils are firm-tender.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and minced garlic. Set aside.
  • Dice the roma tomatoes, roughly chop the spinach, and slice the chives.
  • Combine them in a large bowl.
  • Once the lentils are cooked, drain them and add them to the bowl with the prepared vegetables.
  • Pour the dressing and capers over the salad.
  • Stir to combine thoroughly and adjust flavors to your liking. Serve immediately or chill if preferred.

Notes

  • Choose fresh ingredients for the best flavors.
  • Dress the salad just before serving for optimal freshness.
  • This salad can be stored in the fridge for up to three days.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 12gFat: 5gSaturated Fat: 0.5gSodium: 400mgFiber: 10gSugar: 3g
Keyword Lentil Salad
Tried this recipe?Let us know how it was!