Lentil Salad with Spinach, Salami and Green Olives

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.

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

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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.

That's it — enjoy your meal!