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–+ servings

Mediterranean Lentil Salad with Spinach and Berries

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A refreshing and nutrient-rich salad combining lentils, fresh spinach, blueberries, and walnuts, dressed with lemon and olive oil for a brain-healthy meal that’s quick to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup dry green or brown lentils rinsed
  • 2 cups fresh baby spinach washed and drained
  • 1/2 cup fresh blueberries washed
  • 1/4 cup walnuts chopped, toasted if desired
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice about half a lemon
  • 1/2 teaspoon ground cumin optional
  • to taste salt and freshly ground black pepper

Method
 

  1. Rinse the lentils under cold water. Place them in a saucepan with 3 cups of water and bring to a boil.
  2. Reduce heat to medium-low and simmer uncovered for 8-10 minutes until lentils are tender but not mushy. Drain any excess water and let cool slightly.
  3. In a large bowl, combine the cooked lentils, fresh spinach, blueberries, and chopped walnuts.
  4. In a small bowl, whisk together olive oil, lemon juice, ground cumin (if using), salt, and pepper.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve immediately or chill briefly before serving.

Notes

This salad is caregiver-friendly because it is quick to prepare, uses familiar ingredients, and offers a balanced mix of protein, antioxidants, and healthy fats that support brain health. The medium texture is easy to chew and swallow, making it suitable for older adults. Preparing lentils ahead of time can save even more time.

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