This healthy, satisfying Mediterranean lentil salad recipe with spinach, crunchy veggies, and a zippy lime dressing, is the ultimate power bowl! It's easy to make and even better the next day. Add pomegranate seeds (arils) when in season, or leave them out. Keep it vegan or add a sprinkle of creamy feta.
Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
Allow a few minutes for the flavors to meld before serving.
Make-ahead tip: You can cook the lentils the night before. Drain and refrigerate in a tight-lid glass container until ready to use.
For best flavor: allow the lentil salad to sit for just a few minutes to soak up the flavors of the lime dressing.