5 from 5 votes

Lentil Salad with Capers and Balsamic-Dijon Dressing

Lentil Salad with spinach & tomatoes tossed in an easy balsamic-dijon dressing! Fresh, healthy, nutrient-packed, & great for take-along lunches!
Author: Kaitlin - The Garden Grazer
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 5


  • 1 cup green/brown lentils (uncooked)
  • 3 roma tomatoes
  • 2-3 oz. spinach
  • 1/4 cup chives (or shallot or green onion)
  • 2 Tbsp. capers

For the dressing

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil (omit for oil-free)
  • 1 tsp. dijon mustard
  • 1 clove garlic (minced)


  • Cook lentils according to package directions, leaving firm, not mushy.
  • While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
  • Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
  • When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
  • Add the dressing and capers and stir to combine.


Calories: 179kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Potassium: 518mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 11.6mg | Calcium: 39mg | Iron: 3.4mg