Name: Lentil Salad with Arugula and Feta Recipe
Prep time: 25 min
Yield: 6
Ingredients: For Dressing:; 2 tbsp sherry vinegar; 1 tsp coriander seeds; 1 tsp ground sumac; ⅛ tsp salt; fresh black pepper; 5 tbsp olive oil; salt and pepper; For Salad:; 1 cup lentils; salt and pepper; ¼ cup Pine nuts; ¼ red onion; ¼ cup currants; ¼ cup fresh cilantro; 2 bunches arugula; 12 cherry tomatoes; 3 oz feta cheese

lentil salad with arugula and feta recipe

How To Make Lentil Salad with Arugula and Feta

If you’re looking for a light and healthy meal, then this lentil salad is something you can try. It’s served with sherry vinegar and coriander dressing.

Preparation: 25 minutes

Cooking:

Cool Time: 20 minutes

Total: 45 minutes

Serves:

Ingredients

For Dressing:

2tbspsherry vinegar
1tspcoriander seeds,coarsely crushed in a mortar or with a rolling pin, (or ½ ground coriander)
1tspground sumac,plus more for garnish, optional
⅛tspsalt
fresh black pepper
5tbspolive oil
salt and pepper,to taste

For Salad:

1cuplentils,(small, dried, such as french green lentils)
salt and pepper,to taste
¼cuppine nuts
¼redonion,thinly sliced
¼cupcurrants,dried
¼cupfresh cilantro,chopped
2bunchesarugula,(about 6 cups)
12cherry tomatoes,halved
3ozfeta cheese,(about ⅔ cup), crumbled

Instructions

In a bowl, whisk the vinegar, coriander and sumac (if using) with salt and a few grinds of fresh black pepper. Gradually whisk in the oil. Taste, and add more salt and pepper, if desired.
Bring a large saucepan of salted water to a boil. Add the lentils. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.
While the lentils cook, toast the pine nuts: In a dry skillet over medium heat, stir the pine nuts constantly for 2 to 3 minutes, or until they are lightly browned. Transfer them immediately to a plate to keep them from burning.
When the lentils are done cooking, drain them into a colander and transfer to a small bowl. While the lentils are still hot, stir in the onions and 2 tablespoons of the vinaigrette. Let cool until it’s a warm room temperature.
In a salad bowl, toss the arugula with the currants, cilantro, and remaining vinaigrette. Pile the lentils over the salad and top with the cherry tomatoes, feta, and toasted pine nuts. Sprinkle with more sumac, if desired.