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Lentil and Spinach Salad with Lemon-Tahini Vinaigrette

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Lentil and Spinach Salad with Lemon-Tahini Vinaigrette is a vibrant and nutritious dish that combines tender lentils and fresh spinach, drizzled with a creamy lemon-tahini dressing. This delightful salad is perfect for any occasion, from quick lunches to elegant dinners. With its array of colors and flavors, it will impress your guests while offering numerous health benefits. Enjoy this refreshing medley that not only nourishes but also satisfies.

Ingredients

Scale
  • 1 cup cooked green or brown lentils
  • 2 cups fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1 small red onion, thinly sliced
  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. 1. Cook lentils: Rinse lentils under cold water. In a pot, combine lentils with three cups of water. Bring to a boil, then simmer for 20-25 minutes until tender but firm. Drain excess liquid.
  2. 2. Prepare vegetables: While lentils cook, chop spinach, halve cherry tomatoes, dice cucumber, and slice red onion. Combine in a large bowl.
  3. 3. Make dressing: Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth.
  4. 4. Combine ingredients: Once lentils cool slightly, add them to the vegetable bowl. Drizzle with dressing and toss gently.
  5. 5. Serve: Plate generous servings and enjoy!

Nutrition

Keywords: - Customize your salad by adding proteins like grilled chicken or chickpeas for added heartiness. - Store leftovers in an airtight container in the fridge for up to three days; flavors improve over time.

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