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

3 thoughts on “Warm Spinach Lentil Salad

  1. Stacey

    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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