Description
A vibrant and healthy salad combining the earthiness of lentils with fresh vegetables and a zesty dressing.
Ingredients
- 1 cup dry lentils
- 6 cups chopped spinach
- 1 medium red bell pepper, chopped
- 1 medium cucumber, chopped
- 2 medium carrots, peeled and diced
- 1/2 cup chopped red onion
- 1/2 cup feta cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon agave syrup or honey
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
Instructions
- Cook the lentils according to the package directions until they are tender but still hold their shape.
- While the lentils simmer, prep and chop the vegetables: the spinach, bell peppers, cucumbers, carrots, and red onion.
- You can either divide the vegetables into four bowls for individual servings or toss everything together in a large salad bowl.
- Once the lentils are cooked, drain them and add them to the bowls.
- In a separate container, shake the vinaigrette ingredients—Dijon mustard, minced garlic, agave syrup or honey, lemon juice, balsamic vinegar, olive oil, and salt—until well combined.
- Drizzle the vinaigrette over each salad or the large salad bowl.
- Feel free to add any additional toppings, such as nuts or seeds, for extra flavor and texture.
- Enjoy your Lemon Balsamic Lentil Salad!
Notes
Chill before serving to enhance flavors. Customize with seasonal veggies or protein options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean