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Lemon balsamic lentil salad with spinach, bell pepper, cucumber, and feta cheese served in a bowl with a lemon wedge
Alyssa

Lemon Balsamic Lentil Salad

The BEST Lemon Balsamic Lentil Salad made with crunchy spinach, freshly chopped veggies, hearty cooked lentils, and creamy feta cheese drizzled in a delicious lemon balsamic dressing. A perfect vegetarian and gluten-free dish.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 people
Course: Lunch, Sides
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 cup dry lentils
  • 6 cups chopped spinach
  • 1 medium red bell pepper (chopped)
  • 1 medium cucumber (chopped)
  • 2 medium carrots (peeled and diced)
  • 1/2 cup chopped red onion
  • 1/2 cup feta cheese
  • 1 Tablespoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 Tablespoon agave syrup or honey
  • 1/4 cup lemon juice
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt

Method
 

  1. Cook the lentils according to directions.
  2. While the lentils simmer, prep and chop the vegetables.
  3. Divide the spinach, bell peppers, cucumbers, carrots, red onion, and feta cheese into 4 bowls (or toss together in a large salad bowl).
  4. Drain the lentils, then add to the salads.
  5. Shake the vinaigrette ingredients together and drizzle over each salad.
  6. Add any other toppings you want and enjoy!

Notes

This salad is perfect for meal prep and can be stored in the fridge for a few days.