Warm Mediterranean Lentil & Spinach Salad

Warm Mediterranean Lentil & Spinach Salad

Prep time 10 mins

(Soak lentils overnight)

 Cook time 35 mins



  • 2 Cups purple cabbage shredded
  • ½ Purple cauliflower cut into florets
  • 2 Yellow sweet peppers chopped small
  • ½ Cup dry brown lentils
  • 10 Calamata olives chopped
  • 4 Cups baby spinach
  • 2 Tablespoon sunflower seeds
  • 2 Tomatoes diced small
  • 2 Tablespoon balsamic vinegar
  • 2 garlic cloves
  • ¼ Himalayan salt
  • ¼ Black pepper
  • 1 Tablespoon Italian seasoning
  • Water



1:  First soak lentils overnight. Next day rinse and boil lentils in water for 30 minutes or until lentils is soft, add salt to the water. keep the water level 3 inches above lentils and stir often. Once soft drain the lentils and put them aside.

2: Heat the oil in a large skillet or wok and add garlic and Italian seasoning, cook until golden, about 2-3 minutes.

3: Add the cauliflower, peppers, tomatoes, and olives, season with salt and black pepper and cook for 2-3 minutes, stirring often.

4: Add the balsamic vinegar and cook for 2-3 minutes to caramelize

5: Add the lentils and 1 cup of water to the skillet and bring to the boil for 2-3 minute. Turn off heat, you will have a tangy, saucy lentil and vegetable stew.

6: Put the spinach, cabbage and sunflower seeds in a large bowl, top with the warm lentil and veggie mix and toss into the raw spinach and cabbage. They will wilt from the heat and remain some crunch.

7: Eat as it is, or for a heartier meal add brown rice or whole meal pasta.

8: Optional, top up and sprinkle with chopped basil, chives, thyme or coriander.



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