Mediterranean Infusion: Savor the Flavor of Black Lentil Salad

    super easy

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    Adjust Servings
    1 cup dry black lentils, sorted
    2 cups sliced spinach
    1 cup chopped parsley
    1 cup diced seeded cucumber
    0.50 cup diced red bell pepper
    0.50 cup walnut balsamic vinaigrette
    0.33 cup crumbled feta cheese
    0.25 teaspoon salt
    0.25 teaspoon pepper



    Cook the black lentils according to package directions until just tender (they’ll soak up the dressing as they sit in your fridge, so no need to cook them any longer).
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    Drain the lentils and rinse them with cold water so the can be added directly into the salad without wilting the spinach and parsley.
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    While the lentils are cooking, chop the parsley and spinach, and dice the cucumber and bell pepper.
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    Blend the balsamic walnut vinaigrette.
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    Once you’ve drained the lentils, add them to a large bowl with the herbs and veggies, feta and pour on the balsamic vinaigrette dressing.
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    Stir everything together and refrigerate up to three hours.
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