Recipe: Yummy Lentils, spinach and herb salad

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Lentils, spinach and herb salad. Spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad. For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils' earthiness. This Zesty Lentil Spinach Salad is made with garlicky sauteed veggies, hearty lentils, fresh spinach, and some tangy lemon juice.

Lentils, spinach and herb salad Garnish with more seeds and optional cheese. Dried cranberries and blueberries work beautifully in this salad. I love lentils and fresh herbs, and this delicious Lebanese Lentil Salad with Garlic and Herbs has some of my favorite flavors! You can cook Lentils, spinach and herb salad using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lentils, spinach and herb salad

  1. Prepare 3 cup of lentils cooked.
  2. Prepare 2 clove of garlic.
  3. It's 1 cup of spinach.
  4. Prepare 1 tbsp of parsley.
  5. You need 1 tbsp of basil.
  6. You need 1 tbsp of mint.
  7. It's 1 tbsp of extra virgin olive oil.
  8. It's 1/2 tsp of lemon juice.

Wash fresh herbs in a salad spinner (affiliate link) if needed, then coarsely chop. A delicious salad that works equally well warm or at room temperature. Bring to a gentle boil over medium-high heat. Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south.

Lentils, spinach and herb salad instructions

  1. Saute the garlic in the oil until tender..
  2. Chop spinach and herbs, then add to lentils. Salt to taste..
  3. Stir and cook until warmed through..
  4. Add the lemon juice, salt and pepper to taste..
  5. *Cooking your own green lentils: 1 1/2 dried green lentils. Wash dried lentils..
  6. Put lentils and twice the proportion water into a saucepan..
  7. Cook 20-30 minutes over medium-high heat, then reduce the heat to maintain a very gentle simmer..
  8. When tender, ready! Nice side salad..

Terrific topping for spinach or other greens for a quick lunch. In all honesty, I hadn't really been a big lentil fan until I tried this. Put the lentils into a bowl with the chopped spinach, pour over the dressing and mix well. Stir through the beetroot and season to taste. Simmer lentils with carrots and apples, then toss with a lemony balsamic vinaigrette and serve over dressed spinach leaves -- a light alternative for a Thanksgiving feast. -Lentils are very versatile and packed with protein and fiber.