Name: Warm Lentil and Spinach Salad
Ingredients: 1 cup Brown or Green Lentils: Uncooked, rinsed, and picked over for any debris. These are the hearty, protein-packed base of our salad.; 4 cups Vegetable or Chicken Broth: Or water, for simmering the lentils and infusing them with flavor.; 1 Bay Leaf: Adds a subtle, aromatic depth to the cooking liquid.; 2 tablespoons Extra Virgin Olive Oil: A high-quality oil for sautéing and for the dressing.; 1 medium Red Onion: Finely chopped, for a sweet and pungent bite.; 2 medium Carrots: Finely diced, adding natural sweetness and a pop of color.; 2 Celery Stalks: Finely diced, for a fresh, savory crunch.; 3 cloves Garlic: Minced, providing an essential aromatic, savory foundation.; 5 ounces (about 5 packed cups) Fresh Baby Spinach: The tender green that wilts perfectly into the warm salad.; 1/4 cup Fresh Parsley: Chopped, for a burst of fresh, herbaceous flavor.; 1/4 cup Crumbled Feta or Goat Cheese (optional): For a creamy, salty finish.; Salt and Freshly Ground Black Pepper: To taste.; 1/4 cup Extra Virgin Olive Oil: The rich and fruity base of the dressing.; 3 tablespoons Fresh Lemon Juice: For bright, zesty acidity.; 1 tablespoon Dijon Mustard: For tang and to emulsify the dressing.; 1/2 teaspoon Salt: Or to taste.; 1/4 teaspoon Black Pepper: Or to taste.

Ingredients

Scale

1 cup Brown or Green Lentils: Uncooked, rinsed, and picked over for any debris. These are the hearty, protein-packed base of our salad.
4 cups Vegetable or Chicken Broth: Or water, for simmering the lentils and infusing them with flavor.
1 Bay Leaf: Adds a subtle, aromatic depth to the cooking liquid.
2 tablespoons Extra Virgin Olive Oil: A high-quality oil for sautéing and for the dressing.
1 medium Red Onion: Finely chopped, for a sweet and pungent bite.
2 medium Carrots: Finely diced, adding natural sweetness and a pop of color.
2 Celery Stalks: Finely diced, for a fresh, savory crunch.
3 cloves Garlic: Minced, providing an essential aromatic, savory foundation.
5 ounces (about 5 packed cups) Fresh Baby Spinach: The tender green that wilts perfectly into the warm salad.
1/4 cup Fresh Parsley: Chopped, for a burst of fresh, herbaceous flavor.
1/4 cup Crumbled Feta or Goat Cheese (optional): For a creamy, salty finish.
Salt and Freshly Ground Black Pepper: To taste.

For the Lemon Vinaigrette:

1/4 cup Extra Virgin Olive Oil: The rich and fruity base of the dressing.
3 tablespoons Fresh Lemon Juice: For bright, zesty acidity.
1 tablespoon Dijon Mustard: For tang and to emulsify the dressing.
1/2 teaspoon Salt: Or to taste.
1/4 teaspoon Black Pepper: Or to taste.

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Instructions

Cook the Lentils: Place the rinsed lentils, broth (or water), and the bay leaf in a medium saucepan. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 20-25 minutes, or until the lentils are tender but still hold their shape. It’s important not to overcook them, or they will become mushy.
Prepare the Aromatics: While the lentils are simmering, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped red onion, carrots, and celery. Sauté for 6-8 minutes, until the vegetables have softened and the onion is translucent.
Add the Garlic: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic.
Make the Vinaigrette: In a small bowl or jar, whisk together the 1/4 cup of olive oil, fresh lemon juice, Dijon mustard, salt, and pepper until well combined and emulsified. Set aside.
Combine Lentils and Vegetables: Once the lentils are cooked, drain any excess liquid and discard the bay leaf. Add the cooked lentils directly to the skillet with the sautéed vegetables. Stir gently to combine.
Dress the Salad: Pour the prepared vinaigrette over the warm lentil and vegetable mixture. Stir everything together. The warmth of the lentils will help them absorb all the delicious flavors of the dressing.
Wilt the Spinach: Add the fresh baby spinach and chopped parsley to the skillet. Gently toss everything together for 1-2 minutes. The residual heat from the lentils and vegetables will wilt the spinach perfectly, so there’s no need for additional heat.
Final Touches: Taste the salad and adjust seasoning with more salt and pepper if needed. If using, gently fold in the crumbled feta or goat cheese just before serving.

Nutrition

Serving Size: one normal portion
Calories: 400