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  • Larissa Spafford, NTP

Lentil & Herb Salad Recipe

Lentil Salad with basil, dill and spinach

This delicious salad recipe is packed with flavor. It has the added benefit of being an excellent source of fibers that nourish the health of your gut microbiome!

Everyone in my family loves this salad, which is always a plus and often a challenge to find. Combining the ingredients while the lentils are hot is important for maximum flavor. It tastes best if the flavors marinate for a while before eating. Tastes great as leftovers for several days. Serves 4 as a meal

Ingredients: 2 cups french green lentils (important because they hold their shape and don’t turn to mush) 6 cups water 1/2 cup olive oil 6 Tbs aged balsamic vinegar 3 cloves garlic, minced or crushed 1/4 tsp fresh ground black pepper 3/4 tsp unrefined sea salt 8 green onions, chopped 1 cup fresh dill (about 1.5oz), chopped 2 cups fresh basil (about 1.25 oz), chopped 15 oz artichoke hearts, chopped 8 oz feta cheese, cubed 1 bag pre-washed baby spinach

Instructions: In a medium size pot, add lentils and water. Bring to a boil, reduce heat to low and simmer until tender, about 25-30 minutes. While the lentils are cooking, first make the dressing by combining vinegar, olive oil, salt, pepper and garlic in a small bowl or jar with lid. Whisk or shake to mix thoroughly. In a large bowl, combine green onions, dill, basil, artichoke hearts and feta. When the lentils are cooked, drain the water. Add lentils and dressing to the large bowl and mix well while the lentils are hot. Serve on a bed of baby spinach. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

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