Half-Bean Lentil and Spinach Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-packed salad where cooked lentils and spinach are measured by weight for perfect balance. This mediterranean-inspired salads ready in about 35 minutes pairs green lentils, fresh spinach, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 6 ounces green lentils under cold water, then simmer in 1 cup water for 20 minutes until tender but not mushy. Drain and cool completely.
  2. Step 2: Tear 6 ounces fresh spinach into bite-sized pieces and thinly slice 1/4 cup red onion.
  3. Step 3: Whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon dijon mustard, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.
  4. Step 4: In a large bowl, combine cooled lentils, spinach, and red onion. Pour dressing over and toss gently until all ingredients are evenly coated and spinach is slightly wilted.

Frequently asked questions

How long does Half-Bean Lentil and Spinach Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Bean Lentil and Spinach Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils from drying out.

Can I substitute ingredients in Half-Bean Lentil and Spinach Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Bean Lentil and Spinach Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Bean Lentil and Spinach Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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