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Snack recipe · from the recipe book

Crispy Lentil and Black-Eyed Pea Spinach Salad

Tender brown lentils and black-eyed peas tossed with chopped spinach, crunchy apple, celery and toasted pumpkin seeds in a bright lemon olive oil dressing.

Crispy Lentil and Black-Eyed Pea Spinach Salad

Ingredients

  • ½ cup100 gBrown or green lentils, dryrinsed
  • 3 cups700 gWater
  • 1 cup171 gBlack-eyed peas, canned, drained and rinsed
  • 5 cups loosely packed150 gBaby spinachchopped
  • 1¼ cups chopped150 gApplediced small
  • 2 stalks80 gCelerydiced
  • ¼ cup chopped40 gRed onionfinely diced
  • ¼ cup chopped15 gFresh parsleychopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1½ tsp8 gYellow mustard
  • 1 tsp7 gHoney
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Put the lentils and water in a pot, bring to a boil, then simmer 20 to 25 minutes until tender but still holding their shape. Drain and spread out to cool for about 15 minutes.
  2. While the lentils cook, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they pop and smell nutty; set aside.
  3. Make the dressing: whisk the lemon juice, lemon zest, mustard, honey, cumin, salt and black pepper in a large bowl, then slowly whisk in the olive oil.
  4. Add the red onion to the dressing and let it sit 5 minutes to soften its bite.
  5. Add the cooled lentils and the black-eyed peas to the bowl and toss to coat.
  6. Add the spinach, apple, celery and parsley and toss well.
  7. Divide among four bowls and scatter the toasted pumpkin seeds on top.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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