I serve this vibrant lentil salad when I want something that feels light yet satisfying. Tender French (or beluga) lentils are dressed in a fragrant garlic‑shallot oil, then tossed with bright lemon, fresh herbs, toasted nuts, and peppery arugula. It comes together in about 30 minutes and works as a hearty lunch, side dish, or even a light dinner.

Why You’ll Love This Recipe

I love this recipe because:

• The flavors are bold yet fresh — the aromatics, citrus, and herbs bring life to simple lentils.

• It’s substantial without feeling heavy — it gives me protein and fiber but still tastes like a salad.

• It’s versatile — I can swap herbs, greens, nuts, or acids to suit what I have on hand.

• It’s quick — from start to finish, it takes about 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (200 g) French green lentils or black beluga lentils

• Water, for boiling

• Kosher salt, to season water and taste

• Freshly cracked black pepper

• 1 bay leaf

• ¼ cup (56 g) extra virgin olive oil

• 2 medium shallots, thinly sliced

• 5 garlic cloves, thinly sliced

• ½ cup (about 70 g) pine nuts (can substitute chopped almonds or pistachios)

• Zest of 2 lemons

• 2 tablespoons freshly squeezed lemon juice

• 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes)

• Heaping ½ teaspoon flaky sea salt

• 1 to 1½ tablespoons champagne vinegar (or red wine vinegar)

• 1½ cups (about 24 g) fresh soft herbs (such as basil, mint, parsley, and/or cilantro), finely chopped

• 3 cups (about 40 g) arugula

Directions

1. I start by bringing a medium saucepan of salted water to a boil, seasoning it generously like pasta water.

2. Once boiling, I add the lentils, bay leaf, and a few cracks of black pepper. I lower the heat and simmer for 17 to 20 minutes, until the lentils are tender but still slightly firm. Then I drain them well and discard the bay leaf.

3. While the lentils cook, I heat the olive oil in a large frying pan over medium heat. I add the sliced shallots and garlic with a pinch of salt and sauté for about 3 minutes, just until the shallots start to color.

4. I then add the pine nuts and cook for another 4 to 6 minutes, stirring occasionally, until the garlic turns golden at the edges and the nuts are well toasted.

5. I stir in the lemon zest, Aleppo pepper, and flaky sea salt. I toss for about 30 seconds and immediately transfer the mixture to a large bowl to stop the cooking.

6. Into the bowl, I add the cooked lentils, season with kosher salt and black pepper, and toss gently to combine.

7. I pour in the lemon juice and vinegar, then fold in the chopped fresh herbs.

8. Finally, I add the arugula and gently mix it in with tongs until just slightly wilted. I taste and adjust the seasoning if needed, then serve.

Servings And Timing

This recipe makes 4 servings.
Total time: 30 minutes (including prep and cooking).
Prep time: 10 minutes
Cook time: 20 minutes

Variations

• I increase the spice by adding extra Aleppo pepper or red pepper flakes if I want more heat.

• If I prefer a more subtle acidity, I reduce the lemon juice or vinegar slightly.

• I swap champagne vinegar for red wine vinegar, apple cider vinegar, or more lemon juice.

• I change up the herbs based on what I have — parsley and mint are a great combo, or sometimes I use cilantro and basil.

• I replace arugula with other greens like baby spinach, watercress, or massaged kale.

• To bulk it up, I add roasted vegetables like sweet potato, cauliflower, or cherry tomatoes.

• For extra richness, I sometimes drizzle in a bit of tahini or a spoonful of pesto.

• If I’m in a rush, I skip sautéing the shallots and garlic and just toss everything together raw with olive oil, lemon, and salt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for 3 to 4 days.

To keep the greens from getting soggy, I sometimes store the lentils and oil mixture separately from the herbs and arugula, then combine them just before serving.

When I want to reheat it, I bring it to room temperature or gently warm only the lentils and dressing, then mix in the greens at the end to preserve their texture.

FAQs

How Do I Prevent The Lentils From Turning Mushy?

I make sure to cook them until they’re just tender, starting to check at the 15-minute mark. I drain them as soon as they’re al dente so they don’t overcook.

Can I Use Canned Lentils Instead Of Dried?

Yes, I can use canned lentils if I’m short on time, but I prefer the flavor and texture of freshly cooked dried lentils.

Can I Prepare This Salad Ahead Of Time?

Absolutely. I often cook the lentils and prepare the dressing in advance. When I’m ready to serve, I toss everything together with the fresh herbs and arugula for the best flavor and texture.

What Nuts Work Best In This Salad?

I usually go with pine nuts, but almonds, pistachios, or walnuts also work great. If I want a nut-free version, I use toasted sunflower seeds or pepitas.

What Can I Serve With This Lentil Salad?

I enjoy it on its own, but it also pairs well with crusty bread, hummus, grilled vegetables, or roasted tofu for a complete meal.

Conclusion

I love how simple, wholesome, and flavorful this lentil salad is. It’s a great go-to recipe when I want something quick yet nourishing, and I can always make it my own by switching up the ingredients. Whether I serve it warm or cold, for lunch or dinner, it always hits the spot.