Photo of Spinach and black lentil salad with shiitakes and citrus by WW

Spinach and black lentil salad with shiitakes and citrus

SmartPoints® value per serving
Total Time
1 hr 5 min
35 min
30 min
This stunning salad is easy to prepare and full of flavor. Ready in just over an hour, this dish yields a platter full of filling lentils, umami-laden mushrooms, brightly flavored orange segments and tender fresh spinach, all dressed in a ginger-soy dressing with citrus notes. Each hearty serving is two cups, perfect for a main dish salad for a light dinner or lunch. The gorgeous presentation filled with colors and textures makes a wonderful main for a special luncheon with girlfriends, or a central dish on a brunch buffet. Start your next dinner party with this eye-catching salad to garner instant raves. Amp it up with some grilled asparagus would make a super tasty addition to this salad.


Dry lentils

¾ cup(s), beluga or French variety, picked over for stones

Garlic powder

1 tsp

Onion powder

1 tsp

Crushed red pepper flakes

½ tsp, (or less to taste)

Fresh shiitake mushroom

8 oz, cleaned and stems removed (about 4 cups)

Olive oil

3 Tbsp, divided

Kosher salt

1 tsp, divided (or to taste)

Black pepper

¾ tsp, freshly ground, divided (or to taste)

Fresh orange juice

2 Tbsp

Fresh lemon juice

¾ tsp

Dijon Mustard

½ tsp

Uncooked shallot(s)

½ Tbsp, minced (plus extra for garnish)

Minced ginger


Low sodium soy sauce

½ Tbsp

Fresh baby spinach

6 cup(s)


2 medium, seedless, peeled, pith removed, segmented (or use 4 clementines)


  1. Preheat oven to 350°F.
  2. In a 4-quart pot, combine lentils, garlic powder, onion powder, red pepper flakes, and enough water to cover by 2 inches; bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until lentils are tender but firm and still hold their shape, about 30 minutes. Remove from heat and drain lentils, discarding cooking liquid.
  3. While lentils are simmering, slice mushroom caps into 1/8-inch strips; toss in a bowl with 1 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper, making sure to coat mushrooms evenly. Transfer to a foil-lined baking sheet; roast until tender and browned, about 20 minutes.
  4. While mushrooms roast, combine orange juice, lemon juice, mustard, shallot, ginger, and soy sauce in a blender. Blend on a low setting and slowly pour in remaining 2 Tbsp oil until dressing becomes smooth and thick; season with 1/4 tsp salt and 1/8 tsp pepper (or to taste).
  5. In a large bowl, toss spinach, warm lentils, and mushrooms gently together with dressing until spinach is just wilted. Season with 1/4 tsp salt and 1/8 tsp pepper, if desired.
  6. Arrange salad on a platter and top with oranges; garnish with shallots.
  7. Serving size: 2 c


This recipe, originally created by Chef JJ Johnson, has been modified by WW with permission.