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Lentil Salad with Arugula and Feta
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Prep Time:
25 minutes
Total Time:
45 minutes
Delicious and filling lentil salad with peppery arugula, tangy feta cheese, red onions, dried currants, and fresh cilantro, all tossed in a flavorful sherry vinaigrette. Perfect for a satisfying lunch or dinner!
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 ground coriander)
  • 1 teaspoon ground sumac (optional), plus more for garnish
  • 1/8 teaspoon salt
  • Fresh black pepper
  • 5 tablespoons olive oil
  • Salt and pepper to taste
  • For the salad:
  • 1 cup small dried lentils, such as French green lentils
  • 1/4 cup pine nuts
  • 1/4 red onion, thinly sliced
  • 1/4 cup dried currants
  • 1/4 cup chopped fresh cilantro
  • 2 bunches (about 6 cups) arugula
  • 12 cherry tomatoes, halved
  • 3 ounces (about 2/3 cup) feta cheese, crumbled
Instructions:
  • Prepare the dressing by whisking together vinegar, coriander, sumac (if using), 1/8 teaspoon salt, and fresh black pepper in a bowl. Gradually incorporate the oil while whisking. Adjust seasoning with more salt and pepper to taste.
  • In a large saucepan of boiling salted water, cook the lentils until tender yet firm, about 18 to 20 minutes.
  • Toast pine nuts in a dry skillet over medium heat, stirring constantly for 2 to 3 minutes until lightly browned. Transfer to a plate to prevent burning.
  • After cooking the lentils, drain them in a colander and place in a small bowl. While still warm, mix in the onions and 2 tablespoons of vinaigrette. Allow it to cool to warm room temperature. You can spread it on a plate to speed up the cooling process.
  • Combine arugula, currants, cilantro, and remaining vinaigrette in a salad bowl. Top with lentils, cherry tomatoes, feta, and toasted pine nuts. Optionally, sprinkle with more sumac.

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