Lentil, Roasted Red Pepper, and Spinach Salad with Walnuts, Olives, and Sherry Vinaigrette

pantry essentials for weight loss, lentils

Quick look

  • prep 10 min    cook 20 min
  • serves 4

Inexpensive, nutritious, and quick-cooking, tender, earthy lentils and roasted red peppers make a great side-dish salad with a light meal. High in protein, lentils are also a good source of fiber.


  • 1 cup dried lentils, rinsed and picked over
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 clove garlic, crushed or grated
  • 1/2 teaspoon Dijon-style mustard
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups packed baby spinach (about 3 ounces), rinsed and dried
  • 1/2 cup chopped jarred roasted red peppers, rinsed, drained, and patted dry
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons pitted and chopped green olives
  • 2 tablespoons chopped walnuts

    How to make it   30 minutes

  • 1

    Cook the lentils in plenty of boiling water in a medium saucepan until tender, 15 to 20 minutes. Drain and rinse. Set aside to cool.

  • 2

    Whisk the oil, vinegar, garlic, mustard, and black pepper in a large bowl until blended. Add the lentils, spinach, red peppers, celery, onion, parsley, and olives and toss until coated. Sprinkle with the walnuts.

  • Nutritional Information(per serving)

    • Calories: 275
    • Fat: 11 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 248 mg
    • Carbs: 33 g
    • Protein: 12 g
    • Fiber: 8 g

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