¾ cup cooked lentils (preferably french lentil or black), dried very well with paper towel
¾ tsp za’atar spice blend
5 cups spinach
3 large beets (cooked, peeled and quartered)
4 radish (sliced thin)
¼ to ⅓ cup Mother Raw Lemon Tahini Dressing
- ⅓ cup castelvetrano olives (or other olives of choice)
We love Mother Nature and all of her
bounty so you better believe we hate to see good plants go to waste!
That’s why we love dishes that incorporate leftovers.Use up your leftovers to make this delicious and protein packed spinach salad. You can even switch up your veggies for any other roasted veggies based on what you have in your fridge. It’s that easy! Use cooked lentils to save time and easily crisp them up in just 10 minutes! This makes a great side salad, or hearty snack.
In a bowl, add the cooked and dried lentils and the za’atar spice along with a drizzle of olive oil and toss to combine.
Heat a cast iron skillet over medium heat. Add the lentils and cook for about 10 minutes, until crispy, stirring occasionally.
In a salad bowl, add the spinach, beets and radish. Add the dressing and toss. Top with olives and the crispy lentils.
Serve and enjoy!
Meal Prep Ready Beet and Lentil Salad with Lemon Tahini
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