Zesty Lentil Spinach Salad
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  • 1 cup uncooked black (beluga) lentils or green (French) lentils
  • 2.5 cups vegetable or chicken stock  (see below for tips on extra-delicious lentils)
  • 4 tablespoons olive oil, divided
  • 8 ounces baby bella or white button mushrooms, sliced
  • 2-3 cups  chopped broccoli florets (about 1 small head of broccoli)
  • half a medium red onion, peeled and thinly-sliced
  • 4 cloves garlic, peeled and minced
  • kosher salt and freshly-cracked black pepper
  • 4 cups loosely-packed baby spinach, roughly-chopped
  • juice and zest of one lemon, added to taste (about 3-4 tablespoons juice)
  • 1/2 cup feta cheese (or goat cheese) crumbles



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