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Homemade Lentil Salad with Capers and Balsamic-Dijon Dressing photo
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Lentil Salad with Capers and Balsamic-Dijon Dressing

A bright, tangy lentil salad with spinach, tomatoes, chives, and a balsamic-Dijon dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 servings

Ingredients

  • 1 cup green or brown lentils (uncooked)
  • 3 roma tomatoes or grape/cherry tomatoes, diced
  • 2 oz fresh baby spinach roughly chopped
  • 1/4 cup chives or shallot or green onion, chopped
  • 2 Tbsp capers
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Instructions

  • Rinse 1 cup lentils under cold water and drain.
  • Bring 4 cups of water to a boil in a medium pot, add the lentils, reduce heat to medium-low, cover, and simmer until firm-tender, about 20 minutes.
  • While lentils cook, whisk together 2 Tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 clove minced garlic, and 2 Tbsp capers in a small bowl to make the dressing.
  • Roughly chop the spinach and chives, and dice the tomatoes; place them in a large bowl.
  • When lentils are cooked, drain them and immediately add the hot lentils to the bowl with the vegetables so the spinach wilts slightly.
  • Add the dressing to the lentils and vegetables, toss to combine, and adjust seasoning with salt and pepper to taste.

Equipment

  • medium pot
  • Colander
  • Large Bowl
  • small bowl
  • whisk or fork
  • Knife
  • Cutting Board

Notes

  • 1 cup dry lentils yields about 2 1/2 cups cooked lentils.
  • Recipe yields about 5 cups of salad.