Lentil Salad with Arugula and Feta

Why You’ll Love This Recipe

• Nutrient-Rich: Packed with protein-rich lentils and fresh greens, this salad is both healthy and filling.
• Flavorful Combination: The mix of tangy feta, sweet currants, and zesty vinaigrette creates a balanced and delicious taste.
• Texture Variety: Enjoy the satisfying contrast between tender lentils, crunchy pine nuts, and crisp arugula.
• Versatile Dish: Ideal as a standalone meal or as a complement to grilled meats or roasted vegetables.
• Quick and Easy: With simple preparation steps, this salad comes together in about 45 minutes.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• For the dressing:

  • Sherry vinegar
  • Coarsely crushed coriander seeds (or ground coriander)
  • Ground sumac (optional)
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil

• For the salad:

  • Small dried lentils (such as French green lentils)
  • Kosher salt
  • Freshly ground black pepper
  • Pine nuts
  • Thinly sliced red onion
  • Dried currants
  • Chopped fresh cilantro
  • Baby arugula
  • Halved cherry tomatoes
  • Crumbled feta cheese

Directions

1. Cook the Lentils: Rinse the lentils under cold water. In a medium pot, combine the lentils with water, ensuring they are covered by about 2 inches. Add a pinch of salt and bring to a simmer. Cook uncovered for approximately 25 minutes, or until tender but not mushy. Drain and set aside.

2. Prepare the Dressing: In a small bowl, whisk together sherry vinegar, crushed coriander seeds, ground sumac (if using), ⅛ teaspoon kosher salt, and freshly ground black pepper. Gradually whisk in olive oil until the dressing is well combined.

3. 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 prevent burning.

4. Combine Lentils and Onions: While the lentils are still warm, place them in a bowl and stir in the thinly sliced red onions and 2 tablespoons of the prepared vinaigrette. Let the mixture cool to room temperature.

5. Assemble the Salad: In a large salad bowl, toss the baby arugula with dried currants, chopped cilantro, and the remaining vinaigrette. Add the cooled lentil mixture on top, followed by halved cherry tomatoes, crumbled feta cheese, and toasted pine nuts. Toss gently to combine all ingredients.

6. Serve: Sprinkle with additional ground sumac if desired and serve immediately.

Servings and Timing

• Servings: This recipe yields 4 to 6 servings.
• Total Time: Approximately 45 minutes.

Variations

• Grain Addition: Incorporate cooked quinoa or farro for added texture and nutrition.
• Herb Substitutions: Replace cilantro with fresh parsley or mint for a different flavor profile.
• Dried Fruit Options: Substitute currants with raisins or dried cranberries.
• Cheese Alternatives: Try goat cheese or ricotta salata in place of feta.
• Nut Variations: Use chopped almonds or walnuts instead of pine nuts.

Storage/Reheating

• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: This salad is best enjoyed cold or at room temperature. If desired, gently warm the lentil mixture separately and then combine with fresh arugula and toppings before serving.

FAQs

What type of lentils work best for this salad?

French green lentils are ideal due to their firm texture, which holds up well in salads.

Can I make this salad ahead of time?

Yes, you can prepare the lentils and dressing in advance. Combine all ingredients just before serving to maintain freshness.

Is there a substitute for sherry vinegar?

Red or white wine vinegar can be used as alternatives to sherry vinegar.

What can I use instead of currants?

Raisins or dried cranberries make excellent substitutes for currants.

How can I make this salad vegan?

Omit the feta cheese or replace it with a plant-based alternative to make the salad vegan-friendly.

What other greens can I use besides arugula?

Spinach, kale, or mixed salad greens can be used in place of arugula.

How do I prevent the pine nuts from burning?

Toast pine nuts over medium heat,

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Lentil Salad with Arugula and Feta

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• Author: Ava
• Total Time: 45 minutes
• Yield: 4-6 servings
• Diet: Vegetarian

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Description

This Lentil Salad with Arugula and Feta is a vibrant and nutritious dish featuring tender lentils, peppery arugula, and creamy feta, all tossed in a tangy sherry vinaigrette. Sweet currants, crunchy pine nuts, and fresh cilantro add depth, making this salad a satisfying meal or side dish. Perfect for a quick, healthy lunch or to complement grilled meats and roasted vegetables!

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Ingredients

For the Dressing:

• 2 tbsp sherry vinegar
• 1 tsp coarsely crushed coriander seeds (or ground coriander)
• ½ tsp ground sumac (optional)
• ¼ tsp kosher salt
• Freshly ground black pepper, to taste
• ¼ cup olive oil

For the Salad:

• 1 cup small dried lentils (e.g., French green lentils)
• ½ tsp kosher salt
• Freshly ground black pepper, to taste
• ¼ cup pine nuts
• ½ small red onion, thinly sliced
• ¼ cup dried currants
• ¼ cup chopped fresh cilantro
• 4 cups baby arugula
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese

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Instructions

1️⃣ Cook the Lentils:

• Rinse lentils under cold water.
• In a pot, combine lentils with water, covering by 2 inches. Add salt and bring to a simmer.
• Cook uncovered for ~25 minutes until tender but firm. Drain and set aside.

2️⃣ Make the Dressing:

• Whisk together vinegar, coriander, sumac, salt, and pepper.
• Gradually whisk in olive oil until well combined.

3️⃣ Toast the Pine Nuts:

• In a dry skillet over medium heat, stir pine nuts for 2-3 minutes until golden brown.
• Transfer immediately to a plate to cool.

4️⃣ Marinate the Lentils & Onions:

• While warm, toss lentils with red onions and 2 tablespoon dressing.
• Let cool to room temperature.

5️⃣ Assemble the Salad:

• Toss arugula with currants, cilantro, and remaining dressing.
• Add lentil mixture, cherry tomatoes, feta, and pine nuts.
• Gently toss and serve immediately.

Notes

✅ Make it Vegan – Swap feta for plant-based cheese or omit it.
✅ Add Grains – Mix in cooked quinoa or farro.
✅ Switch Herbs – Use parsley or mint instead of cilantro.
✅ Different Nuts – Replace pine nuts with almonds or walnuts.
✅ Alternative Dressing – Use red or white wine vinegar instead of sherry vinegar.

• Prep Time: 15 minutes
• Cook Time: 30minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean