French green lentils are the little jewels of legumes. They’re nutritious, delicate, slightly nutty and incredibly delicious.
Best of all, they cook quickly, require no soaking time and hold on to their shape once cooked.
Every kitchen should have a jar of these tiny jewels on hand.
French green lentils are superb on their own, as a side dish, in stews or in soups like this spinach-lentil soup with saffron and manchego; but they also make the perfect addition to salads – their earthy flavor and soft texture contrasting marvelously with the crunchy greens.
Here the lentils are served with intensely-flavored baked beets, crisp spinach leaves and a minty yogurt dressing.
The flavors work magnificently together and the nutritious lentils transform this salad into a robust, mouthwatering, one-stop meal.
Served with a slice of crusty whole grain bread, and a glass of rosé, this is a salad you’ll love to sink your teeth into for lunch, or even dinner.
Wine pairing: Gai’A 14-18h, Dry Rosé, Agiorgitiko
Lentil Salad with Baked Beets, Spinach and Yogurt-Mint Dressing
serves 6
active time: 30 min
For the lentils
- 6 cups spring or filtered water
- 1 cup French green lentils
- 1 bay leaf
- 2 tablespoons finely chopped shallot (1 small)
- 2 tablespoons finely chopped fresh Italian parsley
- 1 1/2 tablespoons aged balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt or to taste
- freshly ground black pepper to taste
For the dressing
- 1/2 cup plain, non-fat Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup coarsely chopped fresh mint
- 1/8 teaspoon sea salt
- freshly ground black pepper to taste
For the salad
- 3 medium baked red beetroots
- 1 large handful (2 oz) (57gr) baby spinach
- Step 1: In a medium pot, place the water, lentils and bay leaf and bring to a boil. Reduce heat to medium-low, cover the pot and simmer covered for 20 to 25 minutes until tender. Drain and remove the bay leaf. Transfer to a bowl to cool to room temperature.
- Step 2: In a small bowl, whisk the shallots, parsley, vinegar, olive oil, salt and pepper until well blended. Add to the cooled lentils, stir well and set aside.
- Step 3: For the dressing – In a small bowl, whisk the yogurt, lemon juice, mint, salt and pepper until well blended. Set aside.
- Step 4: Peel the beets by slipping the skin off with the back of a knife and cut in 1/4” slices.
- Step 5: Place a few spinach leaves in the center of each plate. Top with the lentils. Garnish with a few beet slices. Drizzle with the yogurt dressing and finish with some freshly ground black pepper. Serve immediately.
Free 30-day trial. No credit card required.
Food & Style Club is Viviane’s new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It’s a cooking class built into every recipe!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 9 comments… read them below or add one }
This looks delicious, and I bet the flavors are great together! Love your photos!
Thank you so much! You made my day…
I am an avid fan of beets and lentils but never considered pairing them. Now that I’ve see this gorgeous post I can’t wait. Just beautiful.
Yummm what a great looking salad! I love reading your blog and it would be great if you could check mine out :)
Just a beautiful salad and I agree lentils are a must in any kitchen. I love adding them to spaghetti sauces too.
Evelyne, That’s brilliant… I love legumes with pasta, but never thought of adding these little jewels to a sauce. I’ll do so soonest!
Elegant and fresh… my kind of salad!
Beautiful Salad..I love beets so this us perfect to me! Great photos!
This looks delicious…and so healthy! Cant wait to make it! I love your blog….great pictures!
{ 7 trackbacks }