Print

Lentil and Spinach Salad with Lemon-Tahini Vinaigrette

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil and Spinach Salad with Lemon-Tahini Vinaigrette is a vibrant and nutritious dish that bursts with flavor. Earthy lentils combine beautifully with fresh baby spinach, juicy cherry tomatoes, and a zesty lemon-tahini dressing. This salad is perfect for a light lunch or as a colorful side at your next gathering. Quick to prepare and packed with essential nutrients, it will leave you feeling satisfied and refreshed.

Ingredients

Scale
  • 1 cup cooked green or brown lentils
  • 2 cups fresh baby spinach
  • 1 cup halved cherry tomatoes
  • 1 medium cucumber, sliced
  • 1/4 medium red onion, thinly sliced
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse lentils under cold water. In a pot, combine lentils with 3 cups of water; bring to boil then simmer uncovered for 20-25 minutes until tender. Drain excess water.
  2. While lentils cook, wash and dry spinach; chop cherry tomatoes in half, slice cucumber into half-moons, and thinly slice red onion.
  3. In a bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. If too thick, add water one tablespoon at a time until desired consistency is reached.
  4. In a large bowl, combine lentils with spinach, tomatoes, cucumber, and onion. Toss gently to mix.
  5. Drizzle vinaigrette over the salad; toss again to coat evenly.
  6. Serve immediately or chill before serving as desired.

Nutrition

Find it online: https://cookinghack.com/delicious-lentil-and-spinach-salad-with-lemon-tahini-vinaigrette/