Green lentil salad with steamed spinach and roasted onions

I had this lentil salad for dinner the other day, and I just love it.  Green lentils, roasted onions and steamed spinach. Very simple, very fresh and nutritious. Combined with a slice of rustic wholegrain bread, it makes a perfect little dinner, or lunch. Needless to say, it works perfectly as a side dish.  lentil_salad_2_2016lentil_salad_3_2016

Green lentil salad with steamed spinach and roasted onions
Serves 2
A fresh and nutritious salad made of green lentils, roasted onions and steamed spinach
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Cook Time
45 min
Total Time
45 min
Cook Time
45 min
Total Time
45 min
  1. Half a cup of green lentils, soaked overnight
  2. 2 onions cut in rings
  3. 300 g fresh spinach
  4. 1 tbsp capres
  5. oil or ghee for frying
  6. olive oil for the dressing
  7. black pepper
  8. a pinch of salt
  9. vinegar or lemon juice
  10. some chopped parsley and/or coriander
  1. Wash the lentils and soak them overnight in a bowl with plenty of water
  2. During the soaking process the lentils will swell
  3. The next day, re-measure your lentils and place them in a cooking pot with a bit less than the double amount of water
  4. Cook the lentils on medium to low heat with the lid ajar for about 15 min, or until tender, but not mushy
  5. If necessary during the cooking process, add some extra liquid
  6. When the lentils are done, remove any excess water, turn off the heat and put them aside
  1. Cut the onions into rings
  2. Heat up a tablespoon of oil or ghee in a skillet on medium heat
  3. Add the onions and fry for about a minute all while stirring
  4. Switch to low heat and slow-roast the onions for about 20-25 min
  1. In the meantime, wash the spinach thoroughly and remove the very end of the stems if they are stuck together
  2. Using your hands, separate the spinach in two
  3. Place in a cooking pan with minimum liquid (some tablespoons)
  4. Steam in low-to medium heat
  5. As soon as the spinach is soft, remove from the heat
Putting it together
  1. Place the steamed spinach on a plate
  2. Mix together the lentils, 2/3 of the roasted onions, the capres, the olive oil, the pepper and salt, the lemon juice or vinegar and the parsley/coriander
  3. Put on top of the bed of spinach
  4. Decorate with the remaining onion rings
The Chick on a Pea

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