Lentil Salad with Spinach, Salami and Green Olives Recipe

Name: Lentil Salad with Spinach, Salami and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups French green lentils, rinsed; 1 bay leaf; 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 5 ounces baby spinach; 1/2 small red onion, cut into 1/4-inch dice; 2 ounces thinly sliced Genoa salami, sliced into 1/2-inch thick strips; 1/2 cup pitted green picholine olives, halved lengthwise; 8 large basil leaves, thinly sliced

Servings: persons

2 cups French green lentils, rinsed
1 bay leaf
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
5 ounces baby spinach
1/2 small red onion, cut into 1/4-inch dice
2 ounces thinly sliced Genoa salami, sliced into 1/2-inch thick strips
1/2 cup pitted green picholine olives, halved lengthwise
8 large basil leaves, thinly sliced

1
In a large saucepan, cover the lentils with plenty of water, bring to a simmer and add the bay leaf.
2
Cook over moderately low heat until the lentils are tender, about 25 minutes.
3
Drain well and discard the bay leaf.
4
In a large bowl, whisk the mustard with the red wine vinegar.
5
Slowly whisk in the olive oil and season with salt and pepper.
6
Add half of the spinach and toss with the hot lentils and red onion until the spinach has wilted.
7
Season the salad with salt and pepper and let stand for 10 minutes.
8
Just before serving, toss the salad with salami, olives, basil and the remaining spinach.
9
Serve warm or at room temperature.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups French green lentils, rinsed, 1 bay leaf, 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, and more.

Yes, Lentil Salad with Spinach, Salami and Green Olives 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.

Lentil Salad with Spinach, Salami and Green Olives

How did you like this recipe?

Frequently Asked Questions