December 17, 2018
Spinach and Lentil Salad

Spinach and Lentil Salad

by Berkeley Wellness  

Red grapes and spinach provide a delicious complement to warm lentils in this fiber-packed recipe, a spin on our Lentil, Goat Cheese and Beet Salad.


  • 3 cups water
  • 3 cloves garlic, minced
  • 1 ½ teaspoons grated lemon zest
  • ½ teaspoon of thyme
  • ¾ teaspoon salt
  • 1 ½ cups lentils
  • 1/3 cup fresh lemon juice
  • 4 teaspoons olive oil
  • 4 teaspoons Dijon mustard
  • 1 red bell pepper, diced
  • 1 ½ cups halved seedless red grapes
  • 6 cups small spinach leaves
  • ½ cup crumbled goat cheese or feta cheese (2 ounces)
  • 2 tablespoons coarsely chopped pecans


1. In a medium saucepan, combine the water, garlic, lemon zest, thyme, and salt, and bring to a boil over high heat. Add the lentils. Reduce to a simmer, cover, and cook until firm-tender, about 25 minutes. Drain off any liquid remaining.

2. In a medium bowl, combine the lemon juice, oil, and mustard. Add the lentils, bell pepper, and grapes, tossing until well coated.

3. Add the spinach to the bowl, toss with the warm lentils, and sprinkle with the goat cheese and pecans.

Makes 4 servings.