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Arugula and Lentil Salad

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This bright and fresh salad brings together lentils and peppery arugula with lemon, red wine vinegar, red onion, and feta. It's great as a main dish paired with pita bread and hummus or as a side with grilled meat, chicken, or fish.

This recipe can easily be doubled for feeding a larger group and can also be partially pre-prepped. The seasoned lentils and pickled red onions can be made ahead of time and then, just before serving, you can make the dressing and combine everything together.

The completed, dressed salad can be eaten as leftovers, but just be mindful that the arugula will wilt from hanging out with the vinegar, so it will have a different texture and appearance. If you'd prefer for that not to happened, you can mix up individual portions of salad as you go.

Ingredients

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1 cup small dry lentils, rinsed and picked through to remove stones or debris (such as pardina, French green, or beluga)

lentils

cup

rinsed and picked through to remove stones or debris

such as pardina, French green, or beluga

1 small red onion, thinly sliced into wedges

red onion

thinly sliced into wedges

⅓ cup red wine vinegar

red wine vinegar

⅓

cup

1 lemon, zested and juiced

lemon

zested and juiced

¼ cup + 2 tablespoons olive oil

olive oil

cup + 2 tablespoons

1 clove garlic, minced

garlic

clove

minced

1 teaspoon honey (omit or substitute with other sweetener for vegan)

honey

teaspoon

omit or substitute with other sweetener for vegan

½ teaspoon salt

salt

teaspoon

¼ teaspoon ground black pepper

black pepper

teaspoon

5 ounces arugula (about 5-6 cups)

arugula

ounces

about 5-6 cups

¼ cup crumbled feta cheese (omit for dairy allergy or vegan)

feta cheese

cup

omit for dairy allergy or vegan

Method

COOK THE LENTILS. To a large saucepan, add rinsed lentils and cover with about 2 inches of water. Heat over high heat to bring to a boil, then cover and reduce heat to a simmer and cook until lentils are tender, but not mushy, about 20-30 minutes depending on variety.
PICKLE THE ONIONS. While the lentils are cooking, add sliced onion to a small bowl and cover with red wine vinegar. Set aside, tossing occasionally so all of the onion slices get some time submerged in the vinegar.
SEASON THE LENTILS. When lentils are done cooking, carefully transfer them to a colander or large mesh strainer to drain and gently rinse them under cool water until the lentils are no longer hot. To a medium bowl, add rinsed lentils, lemon juice, and 2T EVOO. Gently stir to combine, taking care not to crush the lentils, and set aside.
MAKE THE DRESSING. Drain the onions and pour their vinegar into a small bowl or mason jar. To the vinegar add lemon zest, 1/4 cup EVOO, garlic, honey, salt, and pepper. Whisk to combine or, if using a mason jar, put on a lid and shake to combine.
DRESS AND COMBINE THE SALAD. To a large bowl, add arugula, pickled onions, and dressing and gently toss to combine. Spoon the lentil mixture onto the center of arugula salad. Sprinkle feta on top and serve.

Prep time

15 min

Cook time

45 min

Yields/Serves:

4-6

Nutrition Information

Printed from:

https://recipes.doctoryum.org/en/recipes/arugula-and-lentil-salad-49945

Arugula and Lentil Salad

Ingredients

Method

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