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.

Course Dinner, Lunch

Cuisine Western

Prep Time 15

Cook Time 30

Total Time 45

Servings 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