Lentil Salad with Arugula and Feta Recipe


This lentil salad with arugula and feta cheese makes an awesome lunch or mild dinner! Toss with a sherry French dressing, pink onions, dried currants, and chopped cilantro.

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Photography Credit:
Sally Vargas

I may eat this salad day-after-day! It has all the weather I really like in a salad: one thing crunchy (pine nuts and pink onions), one thing salty and tangy (sherry French dressing and feta cheese), one thing candy (dried currants), and a few tasty greens (peppery arugula).

It makes an awesome lunch all by itself whenever you’re within the temper for a salad. It additionally pairs properly with something coming off the grill or with easy roast rooster if you wish to serve it for dinner.

Lentil Salad with Arugula and FetaI’ve included a Middle Eastern spice, maybe unfamiliar, within the dressing: floor sumac. Don’t fear! It’s completely optionally available and the recipe is simply as scrumptious with out it. I’ve been experimenting with spices from my native Middle Eastern market, and I wished to share this one with you in case you encounter it.

Ground sumac is dried and floor from the pink berries that ripen in clusters on sumac bushes within the fall. The spice has a clear, vibrant, ultra-tart lemony taste and provides a puckery punch when sprinkled on toasted pita chips, over hummus, or as with this recipe, right into a French dressing for a salad.

Lentil Salad with Arugula and FetaWhen shopping for lentils for this recipe, smaller varieties, like French inexperienced lentils, are your best option. They maintain their form with out turning into mushy, look fairly, and have a barely chewy texture.

One different trick price mentioning is so as to add the onions to the lentils whereas they’re scorching. This tames their harsh chew whereas holding their crisp texture.

Lentil Salad with Arugula and Feta Recipe

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When shopping for lentils for this recipe, smaller varieties, like French inexperienced lentils, are your best option. They maintain their form with out turning into mushy, look fairly, and have a barely chewy texture.

Ingredients

For the dressing:

  • 2 tablespoons sherry vinegar
  • 1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin (or 1/2 teaspoon floor coriander)
  • 1 teaspoon floor sumac (optionally available), plus extra for garnish
  • 1/eight teaspoon salt
  • Fresh black pepper
  • 5 tablespoons olive oil
  • Salt and pepper to style

For the salad:

  • 1 cup small dried lentils, similar to French inexperienced lentils
  • Salt and pepper to style
  • 1/four cup pine nuts
  • 1/four pink onion, thinly sliced
  • 1/four cup dried currants
  • 1/four cup chopped recent cilantro
  • 2 bunches (about 6 cups) arugula
  • 12 cherry tomatoes, halved
  • three ounces (about 2/three cup) feta cheese, crumbled

Method

1 Make the dressing:  In a bowl, whisk the vinegar, coriander and sumac (if utilizing) with 1/eight teaspoon salt and some grinds of recent black pepper. Gradually whisk within the oil. Taste, and add extra salt and pepper, in case you like.

2 Cook the lentils: Bring a big saucepan of salted water to a boil. Add the lentils. Reduce the warmth to medium-low and simmer for 18 to 20 minutes, or till the lentils are tender however nonetheless maintain their form.

three While the lentils cook dinner, toast the pine nuts: In a dry skillet over medium warmth, stir the pine nuts always for two to three minutes, or till they’re calmly browned. Transfer them instantly to a plate to maintain them from burning.

Lentil Salad with Arugula and Feta

four Season the lentils and tame the onions:  When the lentils are accomplished cooking, drain them right into a colander and switch to a small bowl. While the lentils are nonetheless scorching, stir within the onions and a pair of tablespoons of the French dressing. Let cool till it is a heat room temperature (now not piping scorching).

(To velocity up the cooling, you possibly can unfold the lentils and onions out on a plate.)

Lentil Salad with Arugula and Feta

5 Assemble the salad: In a salad bowl, toss the arugula with the currants, cilantro, and remaining French dressing. Pile the lentils over the salad and prime with the cherry tomatoes, feta, and toasted pine nuts. Sprinkle with extra sumac, in case you like.

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