Lentil Salad with Capers & Spinach (Easy!)
A tangy, zingy lentil salad that's nourishing and simple to make! Great for take-along lunches & meal prep.
Servings: 5 (1 cup servings)
Ingredients
- 1 cup green/brown lentils (uncooked*)
- 3 roma tomatoes
- 2 oz. fresh baby spinach
- 1/4 cup chives
- 2 Tbsp. capers
For the balsamic-dijon dressing:
- 2 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
Instructions
- Cook lentils: Add 4-5 cups water to a medium pot. Bring to a boil. Then add lentils (rinsed and drained) and reduce heat to medium-low. Cover and simmer for about 20 minutes until lentils are firm-tender (not mushy).
- Make dressing: Meanwhile, in a small bowl, add all dressing ingredients. Whisk to combine and set aside.
- Prepare vegetables: Dice the tomatoes. Roughly chop the spinach. Slice the chives. Place all in a large bowl.
- Add lentils: When the lentils are done cooking, drain them well, and add to the large bowl. (The heat from the lentils will slightly wilt the spinach. If you don't want the spinach wilted, simply wait for the lentils to cool before adding.)
- Finish: Add the dressing and capers. Stir to combine. Taste and adjust the flavors if desired. (Add more capers, a splash more vinegar, or salt & pepper to taste.)
Notes
*Lentils: One cup dry lentils equals about 2.5 heaping cups of cooked lentils.
Storing: Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. (It tastes even better after it chills!)
Yield: Recipe makes about 5 cups salad.
Nutrition Per Serving (Estimate)
Calories: 154 kcal | Carbohydrates: 27 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 537 mg | Fiber: 13 g | Sugar: 3 g | Vitamin A: 1484 IU | Vitamin C: 12 mg | Calcium: 44 mg | Iron: 4 mg
