Warm Lentil and Spinach Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A nourishing warm salad featuring tender lentils and fresh spinach tossed in a tangy mustard vinaigrette for a healthy and filling dish. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs green lentils, water, baby spinach 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 4, 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.

Ingredients

• 1 cup, rinsed green lentils
• 3 cups water
• 4 cups baby spinach
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 small, finely minced shallot
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup, chopped toasted walnuts

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed green lentils and 3 cups water. Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, whisk together 3 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp honey, and 1 small finely minced shallot in a small bowl until emulsified.
3. Step 3: In a large bowl, combine warm cooked lentils and 4 cups baby spinach. Pour the mustard vinaigrette over and toss gently until spinach wilts slightly.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Sprinkle 1/3 cup chopped toasted walnuts on top before serving warm or at room temperature.