Ingredients
Lentils
- 1 cup (200g) French green lentils or Black Beluga lentils
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 bay leaf
Salad Dressing & Aromatics
- ¼ cup (56g) extra virgin olive oil
- 2 medium shallots, thinly sliced
- 5 cloves garlic, thinly sliced
- ½ cup (~70g) pine nuts (or chopped almonds or pistachios)
- 2 medium lemons, zested and 2 tablespoons of juice
- 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes)
- Heaping ½ teaspoon flaky sea salt
- 1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar), more as needed
Fresh Herbs & Greens
- 1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped
- 3 cups (40g) arugula
Instructions
- Cook the lentils: Fill a medium saucepan with water and generously salt it as you would pasta water. Bring to a boil, then add lentils, a bay leaf, and a few slices of black pepper. Reduce heat to maintain a gentle simmer and cook for 17 to 20 minutes until lentils are tender but slightly firm. Drain through a colander, discard the bay leaf, and shake to remove excess water.
- Prepare aromatics and toast nuts: While lentils cook, heat olive oil in a large frying pan over medium heat. Add shallots and garlic with a pinch of salt, cooking for about 3 minutes until shallots start to color. Add pine nuts and cook, stirring occasionally, for 4 to 6 minutes until garlic edges turn golden and nuts are toasted.
- Add flavorings to oil: Stir in lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt; cook for 30 seconds while tossing frequently. Remove pan from heat and pour this aromatic mixture into a large mixing bowl to stop cooking.
- Chop fresh herbs: While lentils cook and aromatics are toasting, finely chop your choice of fresh soft herbs such as basil, mint, parsley, and cilantro.
- Combine lentils with dressing: Add cooked lentils to the bowl with the aromatic oil mixture. Season with ½ teaspoon kosher salt and freshly cracked black pepper to taste. Add 1 tablespoon champagne vinegar (adding more to taste), 2 tablespoons lemon juice, and the chopped herbs. Toss everything together thoroughly to blend flavors.
- Add arugula and finish salad: Gently toss in the arugula using tongs just to wilt it slightly. Adjust seasoning with salt and pepper as needed. Serve immediately or chilled.
Notes
- Note 1: French green lentils or Black Beluga lentils hold their shape well and have a nice texture for salads.
- Note 2: Substitute pine nuts with chopped almonds or pistachios for a different nutty flavor.
- Note 3: Use a mix of fresh herbs based on preference to add freshness and depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
