Warm Lentil Salad With Onion, Peppers, and Spinach

"This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!"
photo by katie in the UP photo by katie in the UP
photo by katie in the UP
Ready In:




  • Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
  • When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

Questions & Replies

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  1. This is a great recipe with a lot of flavor from spices and balsamic vinegar, so you have no unnecessary calories added. Adding the red peppers just before serving gives the salad a lot of color, and a necessary crunch. I've experimented with many different types of lentils. My favorite are the French Indigo, they have a nice nutty flavor.
  2. We really enjoyed this salad! I added chopped green onion to the finished salad. I will be making this again next time...maybe adding a little chopped jalapenos for some heat! Thanks!


I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
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