Lentil Spinach Salad Recipe

Green lentils: These are the base of the salad, providing a hearty and protein-rich component.

Spinach: Fresh and chopped, it adds a vibrant green color and a wealth of nutrients.

Cherry tomatoes: Halved, they bring a sweet and tangy flavor to the salad.

Red onion: Finely chopped, it adds a sharp and pungent taste that balances the other flavors.

Olive oil: Used in the dressing, it adds a rich and smooth texture.

Lemon juice: Freshly squeezed, it provides a zesty and refreshing acidity.

Salt: Enhances the overall flavor of the salad.

Black pepper: Freshly ground, it adds a subtle heat and depth to the dish.

When cooking lentils, make sure to use a large pot with plenty of water to allow them to move freely and cook evenly. Adding a pinch of salt to the boiling water can enhance their flavor, but avoid adding acidic ingredients like lemon juice or tomatoes until after the lentils are fully cooked, as acids can toughen their skins. Once cooked, drain the lentils thoroughly and spread them out on a baking sheet to cool quickly and prevent them from becoming mushy. This ensures they maintain a firm texture, perfect for your salad.

• green lentils - Substitute with brown lentils: Brown lentils have a similar texture and cooking time, making them a good alternative.

• green lentils - Substitute with chickpeas: Chickpeas provide a different texture but are equally nutritious and add a nice variety.

• fresh spinach - Substitute with kale: Kale is a hearty green that holds up well in salads and offers a similar nutritional profile.

• fresh spinach - Substitute with arugula: Arugula has a peppery flavor that can add a different but pleasant taste to the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• cherry tomatoes - Substitute with diced regular tomatoes: Regular tomatoes can be diced to a similar size and offer the same juicy texture.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• red onion - Substitute with green onions: Green onions provide a milder taste and a bit of color contrast.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil that works well in dressings.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, but use less to avoid overpowering the dish.

• To keep your lentil spinach salad fresh and vibrant, store it in an airtight container. This helps to maintain the crispness of the spinach and the juiciness of the cherry tomatoes.

• For optimal freshness, place the container in the refrigerator. The salad can be stored for up to 3 days, but it's best enjoyed within the first 24 hours to savor the full flavors and textures.

• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the spinach from wilting and keeps the lentils from absorbing too much moisture. Simply add the dressing and toss the salad just before serving.

• To freeze the lentil spinach salad, it's recommended to freeze the lentils separately from the vegetables. Cook and cool the lentils, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

• When ready to use, thaw the lentils in the refrigerator overnight. Combine with freshly chopped spinach, cherry tomatoes, and red onion just before serving. Add the dressing and toss to combine.

• Avoid freezing the spinach and cherry tomatoes as they can become mushy and lose their fresh texture upon thawing. Always use fresh vegetables for the best salad experience.

• If you have leftover salad that has already been dressed, it’s best to consume it within a day. The olive oil and lemon juice dressing can cause the spinach to wilt and the cherry tomatoes to soften over time.

• Gently warm the lentil spinach salad in a skillet over medium-low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until just warmed through, being careful not to overcook the spinach.

• Microwave the salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the salad reaches your desired temperature.

• For a slightly different texture, spread the lentil spinach salad on a baking sheet and warm it in the oven at 300°F (150°C) for about 10 minutes. This method can give the cherry tomatoes a slightly roasted flavor while keeping the spinach tender.

• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill from the refrigerator.

• For a quick refresh, toss the salad with a bit more lemon juice and olive oil before serving. This can revive the flavors and give the salad a fresh, zesty kick.

• Pot: Used to cook the lentils in boiling water until they are tender.

• Strainer: Essential for draining the cooked lentils after boiling.

• Large mixing bowl: For combining the cooked lentils, chopped spinach, cherry tomatoes, and red onion.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Knife: Necessary for chopping the spinach and finely chopping the red onion.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring cups: Ensures accurate measurement of the lentils, spinach, and cherry tomatoes.

• Measuring spoons: Used to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: Useful for tossing the salad and serving it.

Pre-cook the lentils: Cook and refrigerate the lentils a day ahead to save time on the day you prepare the salad.

Use pre-washed spinach: Buy pre-washed spinach to skip the washing and chopping steps.

Quick-chop vegetables: Use a food processor to quickly chop the red onion and halve the cherry tomatoes.

Make the dressing in advance: Whisk the olive oil, lemon juice, salt, and black pepper ahead of time and store it in the fridge.