Description
A fresh and hearty balsamic lentil salad made with tender lentils, vegetables, and a tangy balsamic vinaigrette. Perfect for a quick lunch or easy dinner.
Ingredients
Scale
- 1 cup lentils, uncooked
- 2 handfuls baby spinach, chopped
- 1/2 cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons walnuts, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the lentils according to package instructions until just tender, then drain.
- Allow the lentils to cool slightly.
- Prepare the vegetables and add them to a large bowl.
- Whisk together the balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
- Add the lentils and dressing to the bowl and mix gently.
- Fold in the feta cheese, basil, and walnuts.
- Taste and adjust seasoning if needed.
Notes
- Fresh basil is recommended, but dried basil can be used as a substitute.
- Walnuts can be replaced with other nuts if preferred.
- For a vegan version, omit the feta or use plant-based feta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Mixing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 8 g
- Sodium: 570 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 17 g
- Protein: 18 g
- Cholesterol: 17 mg