Recipe Wednesday: Warm lentil, spinach and tomato salad

warm lentil salad collage

On a cool day, this salad warms the cockles and is a hearty, filling dish.

Warming, hearty, filling. Not usually what you think of with salads, right?

And it’s super simple. It should take 15 minutes max, including prep.


1 can of lentils
1 bunch of spinach
1 tomato or half a punnett of grape or cherry tomatoes
Olive oil (for the pan and for the dressing)
Minced garlic (pre packaged stuff is fine and what I use for this recipe)
Fresh lemon juice
Dijon mustard
Salt and pepper

1. Rinse the lentils and drain in a colander.

2. Heat 1tbsp of olive oil in a saucepan and warm the lentils on low heat (for about five mins).

3. Halve grape or cherry tomatoes or chop larger tomatoes. Add to saucepan and stir through (another few mins).

4. Rinse and roughly chop your spinach. Add to the saucepan and turn up to medium heat, mixing the spinach through until it’s wilted to your liking.
Lentils and tomatoes

5. Take the pan off the heat to rest.

6. Make the dressing (all ingredient quantities should be varied to your taste) – put all these ingredients into a container, then shake until combined – mix 1/4 cup of olive oil, 1tsp of Dijon mustard, one wedge of lemon squeezed into the oil and mustard, dash of salt and pepper.

7. Tip everything in the pan into a bowl and pour your dressing over it.


In summer, I only heat the lentils, not the tomato and I use baby spinach instead of wilting normal spinach.

This “salad” can also masquerade as a stew if you heat the tomatoes and lentils for longer, and goes nicely on top of mixed brown and wild rice, or quinoa.

warm lentil salad

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6 thoughts on “Recipe Wednesday: Warm lentil, spinach and tomato salad

  1. Hi I Am grateful for your vegan recipe. Didn’t know that the lentils didn’t have to b boiled. I eat 80+ raw but when I crave a hot dish as I still do sometimes. I will make his – looks delish



    • No worries, Susan! Typically, canned lentils are pre-cooked. If you use dry lentils, you’ll need to either soak them overnight or boil them. I wish I was this dedicated, but it just saves so much time using canned ones and they taste just as good. Plus, the 80c cans make for some really cheap meals. 🙂

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