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Lentil Salad With Fresh Herbs

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A vibrant, satisfying lentil salad featuring tender French or beluga lentils tossed with garlic-shallot oil, lemon, fresh herbs, toasted nuts, and peppery arugula. Perfect as a hearty lunch, flavorful side dish, or light dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Boiling, Sautéing
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 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 (or chopped almonds/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 (basil, mint, parsley, cilantro), finely chopped
  • 3 cups (about 40 g) arugula

Instructions

  1. Bring a medium saucepan of generously salted water to a boil. Add lentils, bay leaf, and black pepper. Reduce heat and simmer for 17–20 minutes until just tender. Drain and discard bay leaf.
  2. While lentils cook, heat olive oil in a large pan over medium heat. Add shallots and garlic with a pinch of salt. Sauté for 3 minutes until shallots start to color.
  3. Add pine nuts and cook for 4–6 minutes until garlic is golden and nuts are toasted. Stir in lemon zest, Aleppo pepper, and flaky sea salt for 30 seconds. Transfer mixture to a large bowl to cool.
  4. Add cooked lentils to the bowl. Season with kosher salt and black pepper. Toss gently to combine.
  5. Pour in lemon juice and vinegar. Fold in the chopped herbs.
  6. Add arugula and gently mix with tongs until slightly wilted. Taste and adjust seasoning. Serve warm or at room temperature.

Notes

  • Use red wine, apple cider vinegar, or more lemon juice if champagne vinegar isn’t available.
  • Swap arugula with baby spinach, watercress, or massaged kale.
  • Boost flavor with a drizzle of tahini or pesto.
  • Add roasted veggies like cauliflower or sweet potatoes for a heartier dish.
  • Store components separately if preparing ahead to avoid soggy greens.
  • Can be served cold or warm.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-salad-with-fresh-herbs/