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Lemon Balsamic Lentil Salad Recipe

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4.2 from 40 reviews

This Lemon Balsamic Lentil Salad is a refreshing and nutritious cold salad perfect for a light lunch or healthy dinner. Featuring tender lentils combined with fresh spinach, crunchy vegetables, tangy feta cheese, and a vibrant lemon balsamic vinaigrette, this salad offers a perfect balance of flavors and textures in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Lentils and Vegetables

  • 1 cup dry lentils
  • 6 cups chopped spinach
  • 1 medium red bell pepper, chopped
  • 1 medium cucumber, chopped
  • 2 medium carrots, peeled and diced
  • 1/2 cup chopped red onion
  • 1/2 cup feta cheese

Dressing

  • 1 tablespoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon agave syrup or honey
  • 1/4 cup lemon juice
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt

Instructions

  1. Cook Lentils: Rinse the dry lentils under cold water. Place them in a pot and cover with water. Bring to a boil, then reduce heat and simmer according to package directions until tender, about 20 minutes. Drain and set aside to cool slightly.
  2. Chop Vegetables: While the lentils are cooking, wash and chop the spinach, red bell pepper, cucumber, carrots, and red onion as directed. Set aside.
  3. Assemble Salads: Divide the chopped spinach, bell peppers, cucumbers, carrots, red onion, and crumbled feta cheese evenly into four bowls or combine all in a large salad bowl for tossing.
  4. Add Lentils: Once the lentils are cooked and drained, add them to the assembled vegetables in each bowl or to the large salad bowl and gently toss to combine.
  5. Shake Dressing: In a small jar or bowl, combine the dijon mustard, minced garlic, agave syrup or honey, lemon juice, balsamic vinegar, olive oil, and salt. Shake or whisk vigorously until the vinaigrette is well emulsified.
  6. Drizzle and Toss: Pour the dressing evenly over each salad bowl or over the salad in the large bowl. Toss gently to evenly coat all ingredients with the vinaigrette.
  7. Add Toppings and Serve: Add any additional toppings you prefer such as fresh herbs or nuts. Serve the salad cold or at room temperature and enjoy!

Notes

  • You can substitute agave syrup with honey or maple syrup for the dressing.
  • This salad can be prepared ahead of time and refrigerated for up to 2 days.
  • For a vegan option, omit the feta cheese or replace it with a plant-based cheese alternative.
  • Feel free to add other vegetables like cherry tomatoes or avocado for extra flavor.
  • Make sure not to overcook lentils to keep a slightly firm texture in the salad.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lemon-balsamic-lentil-salad-recipe/