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Bruschetta Lentil Salad

A fantastic lentil salad made with fresh greens, protein packed lentils and then topped with a tomato bruschetta dressing and nuts.

Course Main Course, Salad
Cuisine American
Keyword lentils, salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 420 kcal


  • 1 cup dry lentils cooked
  • 8 small-medium tomatoes diced, seedy pulp removed
  • 2 cloves garlic minced
  • 11 oz baby spinach loosely chopped
  • 1 cup finely chopped parsley
  • 1/2 cup chopped walnuts
  • feta cheese to top optional
  • 2 Tbs olive oil more to drizzle
  • salt and pepper


  1. In a medium saucepan, bring 3 cups of water (or stock) and 1 cup of dry lentils to a boil. Once boiling, turn down heat to a low simmer (barely bubbling at all) and cook lentils for about 15 min. Since these are for a salad, we want to stop cooking them before they are super soft. Drain any excess water and season with salt and pepper.
  2. While the lentils are cooking, combine the garlic, tomatoes and 2 Tb olive oil in a bowl. Season with salt and pepper and set aside. This can be done in advance. As the mixture sits and the tomatoes release their juices it will serve as your dressing.
  3. In a large bowl, toss the chopped parsley, drained lentils and all of the tomato mixture.
  4. Add the spinach and lightly toss.
  5. Top with walnuts and feta. Perhaps an extra drizzle of olive oil, salt and pepper, if needed.
Nutrition Facts
Bruschetta Lentil Salad
Amount Per Serving (1 g)
Calories 420
* Percent Daily Values are based on a 2000 calorie diet.