Warm Spinach Lentil Salad

Seeing as how spring is in the air, I’m embarking on another week of salad! I made a trip to the grocery store yesterday to stock up on the essentials: mostly, baby spinach and assorted veggies. I have collected a few excellent recipes since last year and am looking forward to trying them out!

First off this little salad that I made as a side but could easily be eaten for a light lunch, combining spinach with lentils and goat cheese. I made it along with some tried and true tilapia and we both agreed that the salad outshone to fish (but to be honest, plop some goat cheese on anything and I will love it).

This recipe is adapted from a cookbook I picked up for a dollar a few years ago at a book sale, called 30-Minute Weekday Meals, and it called for roasted red peppers. I’m not a huge fan so I just roasted the peppers myself in a skillet. Worked great!

Warm Spinach Lentil Salad

Warm Spinach Lentil Salad

3-4 cups baby spinach leaves
1 red pepper, sliced
1/4 cup red onion, chopped finely
4.5 oz goat cheese, crumbled
1 can lentils, drained and rinsed
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp chili powder

Lemon-honey Vinaigrette
3T lemon juice
1.5 tsp olive oil
1T liquid honey
sprinkle of salt and pepper

Chop peppers and onions, then heat a bit of oil in a pan until hot. Add peppers and onion, and cook for 5 to 10 minutes, until onion is softened. Add cumin, coriander, and chili powder, stir, and cook for 1 more minute.

Put spinach and goat cheese into a large bowl and toss, then add red peppers and onions.

Add lentils, and toss! Mix up the lemon honey dressing and drizzle over the salad.

Warm Spinach Lentil Salad


  1. Stacey says

    Yum! I’m going to try this next week. Mega weight loss plan in full effect. Maybe after this ice cream…


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