LUNCH
Spiced Turkish-Style Lentil and Spinach Salad
This vibrant lunch salad combines hearty brown lentils with fresh spinach and a zesty, aromatic dressing. It is a perfect Mediterranean-inspired dish that balances earthy legumes with bright citrus and warm spices.
HOW TO MAKE IT
Let's cook.
01
Place the cooked lentils in a large mixing bowl.
02
Whisk the olive oil, lemon juice, sumac, and cumin in a small glass jar until well combined.
03
Pour the dressing over the lentils and toss gently to ensure they are evenly coated.
04
Fold in the fresh baby spinach and diced cucumber until distributed.
05
Gently mix in the crumbled feta cheese right before serving to maintain texture.
06
Divide the salad into four bowls and serve immediately at room temperature.
About This Recipe
This vibrant lunch salad combines hearty brown lentils with fresh spinach and a zesty, aromatic dressing. It is a perfect Mediterranean-inspired dish that balances earthy legumes with bright citrus and warm spices.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For the best flavor, let the lentils marinate in the dressing for ten minutes before adding the spinach to allow the spices to penetrate the legumes.
Easy Substitutions
You can replace brown lentils with cooked chickpeas or black lentils if preferred, and swap the feta for halloumi or goat cheese.
Storage & Reheating
Store the dressed salad in an airtight container in the refrigerator for up to two days, though it is best eaten fresh before the spinach wilts.
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