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Balsamic Lentil Salad Recipe

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4.2 from 7 reviews

This Balsamic Lentil Salad is a healthy and flavorful Italian-inspired main course salad, perfect for a quick lunch or an easy weeknight dinner. Featuring tender lentils combined with fresh baby spinach, cucumber, sun-dried tomatoes, feta cheese, and walnuts, all tossed in a tangy balsamic dressing, it offers a delightful balance of textures and tastes. Serve with fresh bread for a satisfying meal.

Ingredients

Salad Ingredients

  • 1 cup lentils, uncooked
  • 2 handfuls baby spinach, chopped
  • ½ cucumber, diced
  • ½ red onion, finely diced
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons walnuts, chopped

Dressing Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1-2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Cook the Lentils: Rinse 1 cup of lentils thoroughly. Cook them according to the package instructions until they are tender but not mushy, usually about 15 minutes. Drain and set aside to cool.
  2. Prepare Salad Ingredients: While lentils cook, chop the baby spinach, dice the cucumber and red onion finely, and chop the oil-packed sun-dried tomatoes and walnuts. Crumble the feta cheese and finely chop the fresh basil. Add all these salad ingredients into a large mixing bowl.
  3. Make the Dressing: In a small bowl or jar, combine 3 tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive oil, 1 to 2 tablespoons of maple syrup, 1 teaspoon of Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake well to emulsify.
  4. Combine and Toss: Once the lentils have cooled, add them to the bowl with the salad ingredients. Pour the dressing over the salad and mix everything thoroughly to combine. Taste and adjust salt and pepper if needed.
  5. Serve: Serve the salad immediately or chill it briefly before serving. This salad pairs wonderfully with fresh bread for a complete meal.

Notes

  • Use fresh basil for the best flavor, but dried basil can be substituted at 1.5 tablespoons for every 2 tablespoons fresh.
  • If you dislike walnuts, replace them with your favorite nuts like almonds or pecans.
  • To make this salad vegan, omit the feta cheese or substitute it with a plant-based feta alternative.

Find it online: https://yumntasty.com/balsamic-lentil-salad-recipe/