Ingredients
Equipment
Method
- Rinse lentils under cold water in a colander, sorting through to remove any debris or small stones. Drain well.
- Add lentils to a medium saucepan with the water or broth and bay leaf. Bring to a boil over high heat, then reduce heat to a simmer and cover. Cook for 20–25 minutes, checking for tenderness at the 18-minute mark. Lentils should be tender but still hold their shape — not mushy.
- Drain the cooked lentils, remove and discard the bay leaf, and spread on a baking sheet or large plate to cool for 15–20 minutes. Do not add dressing to hot lentils.
- While lentils cool, whisk together olive oil, lemon juice, minced garlic, and dried oregano in a small bowl. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled lentils with cherry tomatoes, cucumber, red onion, and kalamata olives. Pour three-quarters of the dressing over the mixture and toss gently to combine.
- Divide baby spinach evenly among four meal prep containers. Top each with an equal portion of the dressed lentil mixture. If adding feta, sprinkle over top and store separately if meal prepping more than 2 days ahead. Drizzle remaining dressing over each container.
- Seal containers and refrigerate for up to 4 days. Serve cold, or microwave without the spinach layer for 1–2 minutes, then add spinach and toss before eating.
Nutrition
Notes
Net carbs: 23g per serving (35g total carbs minus 12g fiber).
Dairy-free/Vegan: Omit feta cheese entirely. The base recipe without feta qualifies as fully vegan and dairy-free.
Substitutions: Green lentils can be replaced with brown lentils (same cook time) or French Puy lentils (25–30 min, firmer texture). Kalamata olives can be replaced with any brined olive or omitted. Spinach can be replaced with arugula or mixed greens.
Storage: Refrigerate in airtight containers for up to 4 days (5 days for plain undressed lentils). Store dressing and feta separately for best texture. Do not freeze assembled bowls.
Reheating: Add 1–2 tablespoons water to lentil portion before microwaving. Heat on high in 30-second intervals, stirring between each, until heated through. Add fresh spinach and dressing after reheating, not before.
Acid tip: Never add lemon juice or vinegar to lentils during cooking — acid prevents them from softening. Always add after cooking and draining.
