Warm lentil salad with spinach and balsamic vinegar
In the hustle and bustle of everyday life, we sometimes forget that healthy eating can be simple. This warm lentil salad is proof of that: packed with flavor, color, and nutrients that support your body during the colder months. The combination of lentils, spinach, and balsamic vinegar provides plant-based protein, iron, folic acid, and antioxidants: perfect for energy, recovery, and immunity.
- 200 g cooked green or brown lentils
- 2 handfuls fresh spinach
- 1 small red onion, thinly sliced
- 100 g cherry tomatoes, halved
- ½ red bell pepper, diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard
- 1 teaspoon honey or agave syrup
- Pinch of salt and pepper
- Optional: a handful of walnuts or pumpkin seeds for extra crunch
Heat a little olive oil in a frying pan and sauté the red onion for two to three minutes until soft and translucent. Then add the bell pepper and tomatoes and cook briefly, allowing them to caramelize slightly. Stir in the lentils and cook for a few more minutes over low heat.
Meanwhile, make the dressing by thoroughly mixing the balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a small bowl. Add the fresh spinach to the warm lentils and stir until the leaves begin to wilt. Pour the dressing over the salad, toss well to combine the flavors, and serve immediately. Garnish with walnuts or pumpkin seeds for an extra crunch.
