Lentil and Spinach Salad with Onion Cumin and Garlic
Elevate your salad game with this vibrant Lentil and Spinach Salad with Onion, Cumin, and Garlic! Bursting with earthy green lentils, fresh spinach, and aromatic spices, this recipe strikes the perfect balance of hearty and healthy. Sautéed red onions and minced garlic infused with cumin and paprika deliver a rich, smoky flavor, while a bright splash of lemon juice ties everything together. Optional crumbled feta and fresh parsley add creamy, tangy notes and a pop of color, making this dish as visually appealing as it is delicious. Ready in just 40 minutes, this versatile salad can be served warm for a cozy meal or chilled for a refreshing, make-ahead option. Packed with protein and bursting with Mediterranean-inspired flavors, it's perfect as a light main course or a crowd-pleasing side.
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Recipe Information
Ingredients
- 1 cup Dried green lentils
- 3 cups Water
- 1 Bay leaf
- 4 cups Spinach leaves
- 2 tablespoons Olive oil
- 1 small Red onion
- 2 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Feta cheese (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the lentils under cold water using a fine mesh sieve.
In a medium saucepan, combine the rinsed lentils, water, and bay leaf. Bring to a boil over high heat, then reduce the heat to low and simmer for 20–25 minutes, or until the lentils are tender but not mushy. Drain and discard the bay leaf. Set the lentils aside to cool slightly.
While the lentils are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat.
Thinly slice the red onion and mince the garlic cloves. Add the onion to the skillet and sauté for 3–4 minutes, or until it begins to soften.
Add the minced garlic, ground cumin, and ground paprika to the skillet. Sauté for an additional 1–2 minutes, stirring frequently to prevent the spices from burning. Set aside.
In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic mixture, spinach leaves, remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Toss gently to mix all the ingredients evenly.
If using, crumble the feta cheese over the salad and sprinkle with chopped fresh parsley.
Serve immediately as a warm salad, or chill in the refrigerator for 20–30 minutes to serve cold. Adjust seasoning to taste before serving.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 12.4 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2430 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
