Name: Lentil Salad with Spinach, Feta, and Walnuts
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 1 teaspoon pepper; ½ teaspoon minced fresh thyme; ¼ teaspoon table salt; 3 cups cooked lentils; 2 ounces (2 cups) baby spinach, chopped; 2 carrots, peeled and chopped; ½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine; 2 ounces feta cheese, crumbled (½ cup), divided; ¼ cup walnuts, toasted and chopped coarse; 2 scallions, sliced thin

Why This Recipe Works

This recipe is a riff on the French classic salade de lentilles, but it comes together far more quickly thanks to prepackaged lentils and minimal prep work. The addition of spinach, walnuts, feta, and scallions delivers a nice mix of flavors and textures. A full tablespoon of Dijon makes the vinaigrette thick enough to cling to the lentils; the dressed legumes get a short rest in the fridge so that they can absorb the flavors of the vinaigrette before the other ingredients are mixed in.

Before You Begin

Either vacuum-packed or drained canned lentils can be used. Serve this on its own with crusty bread or alongside sausages or grilled chicken.

Instructions

Whisk 3 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 1 teaspoon pepper, ½ teaspoon minced thyme, ¼ teaspoon table salt together in medium bowl. Add 3 cups cooked lentils and toss to combine. Refrigerate for 15 minutes so flavors can meld.

Stir in 2 cups baby spinach, chopped coarse; 2 peeled and shredded carrots; ½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine; ¼ cup crumbled feta; ¼ cup toasted walnuts, chopped coarse; and 2 thinly sliced scallions. Season with salt and pepper to taste. Sprinkle with remaining ¼ cup crumbled feta and serve.