Lentil And Spinach Salad With Onion Cumin And Garlic Recipe

This vibrant Middle Eastern-inspired lentil and spinach salad is a flavor explosion! Perfect for picnics, alongside BBQ, or as a satisfying vegetarian main course. Bursting with earthy cumin, savory garlic, and sweet onion, this salad actually tastes *better* the longer it sits – making it ideal for prepping ahead. Inspired by English chef Brian Glover's 'The Onion Cookbook,' this recipe is a true culinary gem, showcasing the best of onions and lentils. Get ready for a taste of the 2005 Zaar World Tour!

Prep Time 20 mins
Cook Time 55 mins
Calories 209 kcal
Protein 10g
Rating 4.5 (6 Reviews)
Lentil And Spinach Salad With Onion Cumin And Garlic 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lentil And Spinach Salad With Onion Cumin And Garlic

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How to Make Lentil And Spinach Salad With Onion Cumin And Garlic

  1. Combine 1 cup brown or green lentils with 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.
  2. Meanwhile, finely chop 1 large red onion and 4 cloves of garlic. Roughly chop 5 oz fresh spinach.
  3. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Add the cooked lentils (drained), chopped onion, garlic, and spinach to the bowl. Gently toss to combine.
  5. Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
  6. Serve at room temperature. Garnish with fresh parsley or cilantro, if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

7g

Fat

11g

Carbs

4g