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Warm Spinach Lentil Salad with Olive Oil and Honey Dressing

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 2
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 pound spinach washed and chopped leaves
  • 1 cup dry uncooked lentils
  • 2 cloves garlic
  • 1 bay leaf
  • 2 tablespoons + 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt/Pepper

Instructions

    Cup of Yum
  1. Put the lentils in a pot and add water until lentils are covered. Bring to a boil and then remove from heat.
  2. Remove old water and add enough new water, to about 1 inch higher then lentils, add a bay leaf and a garlic clove and let it simmer for about 30 minutes until lentils are soft.
  3. Wash spinach and chop.
  4. Once lentils are cooked and strained (remove bay leaf and garlic clove). Heat 2 tablespoons olive oil in another pot and saute the other clove of garlic minced.
  5. After 1-2 minutes add the lentils and stir them so they are covered with the oil for about 2 minutes and then add the spinach, heating until it wilts and most liquids are gone.
  6. Remove the spinach lentil mixture and place in shallow large bowl and let it cool a bit.
  7. Make the dressing by mixing 1/3 cup olive oil with 2 tablespoons balsamic vinegar and 1 teaspoon honey. Add pepper and salt to taste
  8. Drizzle the dressing over the spinach and lentils and blend making sure dressing has covered everything.
  9. You may serve this with some bread and cheese.