Lentil Spinach Salad Recipe
Lentil Spinach Salad is a fresh, colourful and nutritious salad made with tender lentils, crisp spinach, red pepper, red onion, juicy nectarine and fresh herbs. Finished with a tangy Dijon mustard dressing, it is a quick, satisfying choice for lunch, dinner or a vibrant side dish.
Equipment
- 1 Large Salad Bowl –
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Small Whisk:
- 1 Small jug or mixing bowl
- 1 Salad Servers:
Ingredients
- 180 g baby spinach
- 600 g canned brown lentils - rinsed and drained
- 2 small red capsicums
- 1 large red onion
- 2 ripe nectarines
- 2 tablespoons fresh dill or lemon thyme
- 2½ tablespoons olive oil - extra-virgin
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon brown sugar
- Salt - to taste
- Freshly ground black pepper - to taste
Instructions
🥬 Step 1: Prepare The Spinach
- Wash the spinach thoroughly under cool running water.
- Drain and dry it well using a salad spinner or clean kitchen towel.
- Remove any tough stems or damaged leaves.
- Place the prepared spinach into a large salad bowl.
🫘 Step 2: Prepare The Lentils
- Transfer the canned brown lentils to a colander.
- Rinse them thoroughly under cool running water.
- Drain well to prevent excess liquid from diluting the dressing.
- Add the lentils to the spinach.
- Gently fold them together, taking care not to crush the lentils.
🫑 Step 3: Prepare The Vegetables
- Halve the red capsicums and remove the seeds and white membranes.
- Slice the capsicums into thin strips.
- Peel the red onion and slice it into thin half-moons.
- Add both vegetables to the bowl.
- Toss gently to distribute them evenly.
🍑 Step 4: Prepare The Nectarines
- Wash and dry the nectarines.
- Cut each nectarine around the stone and twist the halves apart.
- Remove the stones.
- Slice the flesh into thin wedges.
- Add the nectarine wedges to the salad, handling them gently to prevent bruising.
🌿 Step 5: Add The Herbs
- Finely chop the fresh dill or lemon thyme.
- Sprinkle the herbs over the spinach, lentils and vegetables.
- Reserve a little for garnishing if desired.
🥄 Step 6: Make The Dressing
- Add the olive oil, white wine vinegar, Dijon mustard and brown sugar to a small jug or mixing bowl.
- Whisk for approximately 30 seconds until smooth and well combined.
- Season with salt and freshly ground black pepper.
- Taste and adjust the seasoning or vinegar if necessary.
🥗 Step 7: Dress The Salad
- Pour the dressing gradually over the Lentil Spinach Salad.
- Use salad servers to gently fold the ingredients together.
- Continue tossing until everything is lightly coated.
- Avoid vigorous mixing to prevent the nectarine wedges from becoming bruised.
✨ Step 8: Serve
- Transfer the Lentil Spinach Salad to a serving platter or individual bowls.
- Garnish with the reserved fresh herbs.
- Add a few nectarine wedges on top for presentation.
- Serve immediately while the spinach and vegetables are fresh and crisp.
Notes
- 🫘 Drain the Lentils Well: Rinse and drain the lentils thoroughly to prevent excess moisture from watering down the salad.
- 🥬 Keep The Spinach Fresh: Wash and dry the spinach well so the leaves remain crisp and absorb the dressing beautifully.
- 🍑 Choose Firm Nectarines: Use ripe but firm nectarines for juicy sweetness without making the salad too soft.
- 🥄 Balance the Dressing: Taste the Dijon dressing before adding it and adjust the vinegar, mustard, salt, or pepper to suit your preference.
- 🥗 Dress Just Before Serving: Add the dressing shortly before serving to keep the spinach and vegetables fresh and vibrant.
- 🌿 Use Fresh Herbs: Fresh dill or lemon thyme adds a bright, aromatic finish that complements the earthy lentils.