Warm lentil salad with roasted carrots, spinach, and sherry vinaigrette for protein-packed sides.
This evergreen dish centers on tender lentils, caramelized carrots, and fresh spinach, all brightened by a tangy sherry vinaigrette. It offers steady, plant-forward protein, fiber, and vibrant flavor suitable for any season.
This comforting salad begins with sturdy, protein-rich lentils simmered to a plump, chewy texture that holds up well under mixing and dressing. Roasting carrots brings a natural sweetness and a hint of smoke, which complements the earthiness of lentils. The process is simple: rinse the legumes, simmer until tender, and set aside while the vegetables transform in a hot oven. A handful of aromatics—garlic, bay leaf, and a splash of olive oil—infuse subtle depth into the cooking liquid. By the time the lentils finish, the kitchen has already started releasing enticing aromas that promise a nourishing, satisfying bite.
As the lentils rest, the carrots emerge from a blistering oven, their edges caramelized and glossy from a light coating of olive oil. Spinach is washed, spun dry, and laid ready to mingle with the warm components. A sherry vinaigrette is whisked with Dijon, red wine vinegar, and a touch of honey, then balanced with a pinch of salt and pepper. This bright, slightly nutty dressing ties the dish together, lending acidity that lifts the lentils without overpowering the delicate greens. The result is a protein-rich, multi-textured side or light main that begs for seconds.
Balanced proportions and a zippy dressing elevate simple ingredients.
Begin by rinsing a cup of green or brown lentils and rinsing away any surface dust. Place them in a pot with about three cups of water, a bay leaf, and a pinch of salt. Simmer gently until tender but not mushy, usually around 20 to 25 minutes, then drain and cool slightly. While the lentils cook, slice carrots into thick coins, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast until the edges caramelize and the centers soften, about 20 minutes depending on thickness. This dual focus—soft lentils and crisp roasted roots—forms the salad’s foundation.
While the vegetables roast, prepare the spinach by washing and drying thoroughly. Spinach wilts quickly when tossed with warm ingredients, so tear larger leaves to ensure even wilting. For the vinaigrette, whisk together sherry vinegar, a small spoonful of Dijon mustard, minced garlic, and a generous pour of extra-virgin olive oil. Add a touch of honey or maple syrup to balance acidity. Salt and pepper to taste. The vinaigrette should be bright, slightly glossy, and capable of clinging to every lentil and leaf. When the lentils finish cooking, combine them with warm carrots and the spinach for even distribution.
Hearty, nourishing ingredients come together with a bright dressing.
Drizzle a portion of the warm vinaigrette over the lentil mixture and toss gently so the flavors begin to meld. The heat from the lentils helps release the aroma of garlic and bay, while the carrots keep a pleasing chew. Dress lightly at first, you can always add more as needed. If you prefer extra brightness, a squeeze of lemon can be folded into the vinaigrette just before serving. This approach ensures the dish remains vibrant without becoming overly acidic. A brief rest allows the flavors to harmonize, producing a cohesive, nourishing bite.
Plate the warm lentil salad on a shallow bed of spinach, which acts as a fresh counterpoint to the earthy lentils. For texture contrast, sprinkle lightly toasted sesame seeds or chopped almonds. The nuts introduce a subtle crunch and a toasty note that complements the sweetness of the carrots. A final drizzle of the remaining vinaigrette ties the plate together while maintaining a balanced flavor profile. This dish shines as a protein-packed side or a light, satisfying vegetarian main when paired with a grain like quinoa or farro.
Customizable, scalable, and naturally satisfying, year-round.
If you want to adapt this salad for a larger crowd, scale the lentils and carrots accordingly and keep the spinach fresh until the last minute to prevent wilting. A make-ahead version works well: cook lentils and carrots in advance, then store separately. Rewarm gently, toss with fresh spinach that you’ve just wilted, and finish with vinaigrette. For a gluten-free option, confirm that the Dijon is labeled gluten-free, as some mustards contain trace ingredients. This flexibility makes the recipe suitable for weekly meal prep or a casual dinner party without sacrificing flavor or nutrition.
To deepen the savory profile, consider adding a whisper of smoked paprika or a pinch of cumin to the lentils during cooking. This adds warmth without dominating the dish’s bright, vegetable-forward character. A spoonful of tangy yogurt or labneh on the side can offer a creamy counterpoint if you enjoy dairy. If you’d like more protein, toss in roasted chickpeas or edamame with the lentils for extra bite. The kitchen’s versatility ensures you can tailor the salad to your pantry and preferences.
Versatile, delicious, and easy to integrate into meals.
The shopping list for this salad is straightforward. Lentils, firm carrots, fresh spinach, garlic, a lemon or sherry vinegar, Dijon mustard, olive oil, and a touch of honey are the core ingredients. You might also pick up nuts for texture and seeds for an extra crunch. Buying in-season carrots helps maximize sweetness, while bagged spinach saves wash time. If you have leftovers, store them separately and combine just before serving to preserve texture. This approach keeps the dish looking vibrant and tasting fresh across days.
When serving, consider pairing the warm lentil salad with a grilled protein or a hearty grain to create a more substantial plate. A slice of crusty bread or a simple quinoa pilaf can transform it into a complete meal. For a lighter option, serve the salad as a side with roasted fish or a medley of steamed vegetables. The dish’s versatility makes it a reliable go-to for family dinners, potlucks, or weeknight meals after a busy day.
The nutrition profile of this warm lentil salad is generous. Lentils provide plant-based protein and steady energy due to complex carbohydrates, while carrots contribute beta-carotene and fiber. Spinach adds iron and folate, enhancing the dish’s overall micronutrient density. The olive oil in the vinaigrette offers healthy fats that aid in nutrient absorption. By emphasizing balance—protein, fiber, and healthy fats—the recipe supports a satisfying, nutritious option for lunch boxes or a family dinner.
As seasons change, tweak the dressing’s acidity or sweetness to suit taste. In colder months, a touch more vinegar or citrus brightens a dish that can feel heavy, while in warmer months, lightness can be preserved with less oil and a splash of water to loosen the vinaigrette. The recipe rewards experimentation, so feel free to adjust lentil varieties, swap carrots for parsnips, or add herbs like parsley or dill to keep the dish fresh and exciting while staying true to its protein-packed, evergreen roots.
