Lentil Salad

This is a cute and easy salad to put together. Nothing complicated here; mainly earthy lentils and fresh spinach leaves highlighted by scallions, parsley and dill. 

There is a lot more to salads than raw vegetables and romaine lettuce. This is a vegan and healthy dish that can make a meal with a nice piece of crusty bread, maybe roasted potatoes or even serve as a side for a grilled meat. Options... always work around options ;)

Choose small green French lentils if you can find them, they will hold their shape when cooked.

Bon appétit!


Lentil Salad

Recipe credits: Rafaella Sargi
Serves 4

1 cup lentils
1 bay leaf
1 teaspoon of sea salt
1 garlic clove, peeled and smashed
4 cups of water
1 teaspoon Dijon mustard
1 Tablespoon white wine vinegar
1 teaspoon of lemon juice
1 teaspoon honey
5 Tablespoons extra virgin olive oil
Sea salt
Black pepper
3 cups baby spinach leaves
1 scallion, finely chopped
Fresh parsley leaves (from 5 stems approx.)
2 Tablespoons fresh dill (you can roughly chop the dill or cut it with scissors)


Prep all the ingredients.
You will need one small pot, a strainer, a small whisk, and a large serving bowl.

Place the lentils, bay leaf, salt and garlic in a small pot then cover with 4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a steady simmer and let the lentils cooks for 20 minutes.

Meanwhile, in a large serving bowl whisk the mustard, vinegar and honey then slowly add the extra virgin olive oil in a fine stream while continuing to whisk. Season with salt and pepper. Set aside.

Check on the lentils and cook for a few additional minutes if needed. The lentils should be cooked through, holding their shape but not mushy. It is a salad,… Do not overcook them! Using a strainer, drain the water and discard the bay leaf and garlic.

Add the drained cooked lentils to the bowl, on top of the dressing. Mix delicately making sure to evenly coat the lentils. Add the spinach, scallions, dill, and parsley then mix again. Taste and correct seasoning if needed.

Serve warm or at room temperature. (It is also delicious cold, in case you have leftovers…)


Recipe adapted from Alexandra Daum, Occasionally Eggs.