Lentil & Spinach Salad

Submission by: Salli-Ann Mullan

SERVES: Approximately 6



  • 8 oz. Jack Rabbit Lentils
  • 1 ½ c. chicken broth
  • 1 c. grape tomatoes, sliced
  • ½ c. red onion, minced
  • ½ c. black olives, sliced
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • ½ c. feta cheese
  • 4 c. baby spinach
  • Dressing (see recipe below)



  • 3 T. lemon juice
  • 1 tsp. Salt
  • 3 T. olive oil



  • To prepare lentils: Rinse lentils then add to a pot with broth. Bring to a boil, cover and lower to a simmer for 20 minutes or until lentils are tender. Drain lentils and refrigerate for 2 or more hours.
  • To prepare dressing: Combine lemon juice and salt in small bowl. Slowly drizzle in olive oil while whisking vigorously.
  • To prepare salad: Combine tomatoes, red onions, black olives, garlic and basil with cooled lentils. Toss with dressing. Stir in feta cheese and serve atop baby spinach.


< Back to recipes