Brown Rice, Beluga Lentils, Spinach, and Feta Salad

Tracey Adams


This recipe was originally made using Orzo.
I changed it to brown rice and beluga lentils in order to accommodate friends of mine with gluten intolerance.

If you need to substitute for the beluga lentils, don't use brown or red as they tend to get too mushy. Green or french lentils should work well.

This recipe is pretty flexible so feel free to use your imagination.


★★★★★ 1 vote

8 side-dish servings


  • 2 c
    brown rice, cooked
  • 2 c
    beluga lentils, cooked (dried beluga lentils can be purchased at williams-sonoma)
  • 1 c
    scallion greens, thinly sliced
  • 3 c
    baby spinach, chopped
  • 1 c
    feta cheese, crumbled (or to taste)
  • 3 Tbsp
    fresh squeezed lemon juice (about 1 lemon if using a citrus press)
  • 1
    lemon zest, grated
  • 1/2 c
    extra-virgin olive oil (good quality)
  • ·
    salt and freshly ground black pepper to taste

How to Make Brown Rice, Beluga Lentils, Spinach, and Feta Salad


  1. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool.
    If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
  2. When cool add the rest of the ingredients, and salt and pepper to taste, if needed.

Printable Recipe Card

About Brown Rice, Beluga Lentils, Spinach, and Feta Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Healthy

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