Go Back
–+ servings

Balsamic Lentil Salad

This super easy balsamic lentil salad with spinach is packed with plant-based protein, fibre and vitamins, making it the ultimate healthy lunch. Thanks to the garlic-infused balsamic vinaigrette, sun-dried tomatoes and Kalamata olives, it’s just bursting with flavour.
No ratings yet
PRINT IT PIN IT
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 3 servings

ingredients
 

Salad

  • 1 cup brown lentils (dry/uncooked)
  • 3 handfuls baby spinach, roughly chopped
  • ½ medium onion, sliced
  • ½ cup oil-packed sun-dried tomatoes, rinsed and chopped
  • ¼ cup halved Kalamata olives
  • 1 bunch fresh basil, finely chopped - (2.5 oz)

Balsamic Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon salt

instructions
 

  • Cook lentils according to package instructions. Drain and let cool slightly.
  • In the meantime, in a large serving bowl, combine the spinach, onion, sun-dried tomatoes, olives and basil. Set aside.
  • To prepare the dressing, combine olive oil, balsamic vinegar, garlic, oregano and salt in a small bowl and whisk until thoroughly blended.
  • Add the lentils to the bowl with spinach, pour the dressing over and toss.
  • Divide the salad into three serving bowls. Serve warm or cold. You can leave the salad in the fridge in an airtight container for up to a day.

nutrition

Nutrition Facts
Balsamic Lentil Salad
Amount per Serving
Calories
399
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Sodium
 
639
mg
28
%
Potassium
 
1446
mg
41
%
Carbohydrates
 
54
g
18
%
Fiber
 
23
g
96
%
Sugar
 
11
g
12
%
Protein
 
21
g
42
%
Vitamin A
 
3185
IU
64
%
Vitamin C
 
20.9
mg
25
%
Calcium
 
104
mg
10
%
Iron
 
7.5
mg
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @spoonfulofkindness on Instagram or hashtag #spoonfulofkindness!