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Lentil and Spinach Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
All you have to do is walk around the food hall of your local shopping centre to see that salads are not what they used to be.  Call them what you like (Nourish bowl or Buddha bowls) but what they are no longer, is the standard iceberg lettuce, tomato and cucumber combo.  The upside of this trend is: tastier; healthier; and more variety in salad offerings.  Step out of your comfort zone and try an amped up salad today.

 
Ingredients

Serves 6

Salad

• 1 x 400g can brown  lentils, drained
• 30g baby spinach leaves, roughly chopped
• 250g cherry Tomatoes
• 1 spring onion, sliced
• 2 Tbsp. pumpkin seeds
• 125g feta cheese, crumbled (Optional)
• Dressing
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice (about ½ lemon)
• 1 Tsp. Dijon Mustard
• Pinch sugar
• 1/2 - 1 clove garlic, crushed
• Salt and pepper to taste

Method

• Combine salad ingredients in a serving bowl.
• Place the dressing ingredients in a screw topped jar.  Cover and shake vigorously.
• Pour dressing over the salad and mix through.

About the Recipe

• This recipe is suitable for vegetarians and easily modifiable for vegans. Vegans can leave off the Feta cheese or replace with a vegan cheese.  Even a few nuts makes a nice addition to this recipe.
• Modify the recipe to suite yourself.  I also like adding grated carrot.
• This recipe works well as a take to work healthy packed lunch.  Pack the salad ingredients dry with the dressing separate and dress it just before you are ready to eat. No one wants soggy salad that has wilting in the dressing. 

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