Savory Lentil and Spinach Salad

Name: Savory Lentil and Spinach Salad
Cook time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 170 g green or brown lentils rinsed and picked over; 720 ml water for cooking lentils; 3 g fine salt divided; 30 ml lemon juice freshly squeezed; 10 g Dijon mustard; 1 clove garlic finely grated or minced; 20 ml olive oil divided; 4 g fine salt divided; 1 g black pepper freshly ground; 85 g baby spinach washed and dried; 120 g cucumber small dice; 40 g red onion very thinly sliced; 10 g flat-leaf parsley chopped; 60 g feta cheese crumbled; 10 ml olive oil divided

A substantial lentil salad that keeps the original Mediterranean profile while tightening the components into a clear side dish. The lentils are cooked until tender but intact, then tossed warm with a lemon-Dijon vinaigrette so they absorb the seasoning before the spinach, cucumber, herbs, and feta are folded in.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

170 g green or brown lentils rinsed and picked over
720 ml water for cooking lentils
3 g fine salt divided
30 ml lemon juice freshly squeezed
10 g Dijon mustard
1 clove garlic finely grated or minced
20 ml olive oil divided
4 g fine salt divided
1 g black pepper freshly ground
85 g baby spinach washed and dried
120 g cucumber small dice
40 g red onion very thinly sliced
10 g flat-leaf parsley chopped
60 g feta cheese crumbled
10 ml olive oil divided

Instructions

Combine the lentils, water, and 3 g salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 18 to 20 minutes, until the lentils are tender but still hold their shape. Lentils are tender with no chalky center and most liquid is absorbed.
Drain the lentils well in a fine-mesh strainer and let them steam off for 2 minutes. The lentils look dry on the surface and are no longer dripping.
In a large bowl, whisk together the lemon juice, Dijon mustard, garlic, 20 ml olive oil, remaining 4 g salt, and black pepper. The vinaigrette looks emulsified and slightly thickened.
Add the warm lentils to the bowl and toss until coated. Let them sit for 3 minutes so they absorb the dressing. The lentils are evenly glossed and lightly seasoned throughout.
Add the spinach, cucumber, red onion, parsley, feta, and remaining 10 ml olive oil. Toss gently just until the spinach wilts slightly and everything is distributed. The spinach is just softened at the edges and the salad looks evenly mixed.
Taste and add a pinch more salt only if needed, then serve immediately or at cool room temperature. The salad tastes bright, savory, and balanced, with lentils still intact and the spinach fresh.