Baby Spinach And Lentil Salad Recipe

Name: Baby Spinach And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried brown lentils; 3 cups vegetable stock; 2 bay leaves; 1 (3 inch) cinnamon sticks; 2 garlic cloves, minced; 1/2 medium white onion, chopped; 1/4 cup kalamata olive, chopped; 1/2 medium green bell pepper, diced; 2 medium roma tomatoes, diced; 1/2 medium carrot, scrubbed and shredded; 2 tablespoons parsley, chopped; 1 lemon, juice of; 2 tablespoons extra virgin olive oil; 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves; 1/2 teaspoon fennel seed; 1/2 teaspoon oregano (Greek if you have it.); 1/2 teaspoon crushed red pepper flakes; 1/2 cup feta cheese, crumbled; salt; pepper; 10 ounces Baby Spinach

Servings: persons

1 cup dried brown lentils
3 cups vegetable stock
2 bay leaves
1 (3 inch) cinnamon sticks
2 garlic cloves, minced
1/2 medium white onion, chopped
1/4 cup kalamata olive, chopped
1/2 medium green bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 tablespoons parsley, chopped
1 lemon, juice of
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon fennel seed
1/2 teaspoon oregano (Greek if you have it.)
1/2 teaspoon crushed red pepper flakes
1/2 cup feta cheese, crumbled
salt
pepper
10 ounces Baby Spinach

1
Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
2
Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
3
While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
4
Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
5
Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
6
Drizzle with the lemon juice and olive oil.
7
Add feta cheese and mix to combine, season with salt and pepper to taste.
8
Chill for several hours before serving.
9
Divide the salad greens among chilled plates and top with lentil salad mixiture.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup dried brown lentils, 3 cups vegetable stock, 2 bay leaves, 1 (3 inch) cinnamon sticks, and more.

Yes, Baby Spinach And Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Spinach And Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions