Italian Lentil Spinach Salad

Lisa G. Sweet Pantry Gal


Keeping it on the lighter healthier side, I put together this wonderful tasty salad. Very satisfying. Makes a great side, or main dish.
This is a different salad to bring to Your next cookout.

★★★★★ 1 vote
8 or more
15 Min
1 Hr
Stove Top


1 lb
green lentils
scallions chopped
english cucumber chopped
1 c
red grapes halved
pepper chopped (used half red half yellow)
1/2 c
sunflower seeds
1 tsp
lemon zest
1/3 c
lemon juice
1/3 c
olive oil
1 Tbsp
red wine vinegar
1/2 tsp
salt and pepper
fresh lemon thyme, oregano and basil
3=4 c
fresh spinach


1Bring large pot of salted water to boil, add rinsed lentils. Cook until tender 18-20min. Stirring occasionally.
Drain & let cool for 5 min.
2Add cucumber, grapes, green onions, chopped peppers and sunflower seeds.
Make vinaigrette. Whisk olive oil to fresh lemon juice & vinegar, season with S&P.(I added a dash of sriracha for added spice)
Pour over vegetables, mix.
3Add spinach and toss. Serve topped with fresh herbs and a lemon wedge. The extra splash of lemon juice makes this recipe pop!

Can be served on top of spinach or other fresh greens. For special treat add Bacon!!!!
Great side or healthy filling main dish.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Healthy