If you are looking for a vibrant, hearty, and utterly delicious dish that feels like a warm hug from the inside, this Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe is absolutely for you. It brings together tender lentils kissed by bright lemon, fragrant fresh herbs, and the satisfying crunch of toasted nuts, creating a perfect balance of flavors and textures. Whether you need a quick lunch, a filling dinner, or a stunning side dish, this salad shines with freshness and that extra zing you’ll crave again and again.
Ingredients You’ll Need
These ingredients are simple but far from basic. Each one plays a crucial role, building layers of flavor, texture, and freshness that make this salad truly special.
- French green or Black Beluga lentils (1 cup): These lentils hold their shape beautifully and provide a firm but tender bite that’s perfect for salads.
- Kosher salt and freshly cracked black pepper: Essential for seasoning and bringing out natural flavors.
- Bay leaf (1): Adds subtle aromatic depth as the lentils simmer.
- Extra virgin olive oil (¼ cup): Creates a rich, silky base that coats the lentils with luxurious flavor.
- Shallots (2 medium, thinly sliced): These gentle onions add a touch of sweetness and texture.
- Garlic cloves (5, thinly sliced): Infuses the oil with a warm, aromatic bite that complements the nuts and herbs.
- Pine nuts (½ cup) or chopped almonds/pistachios: Toasted to bring out a toasty crunch that perfects the salad’s texture.
- Lemons (2, zested plus 2 tablespoons juice): Provide a bright, fresh citrus punch that lifts every bite.
- Aleppo pepper (2 teaspoons) or red pepper flakes: Adds a gentle, smoky heat that enlivens the salad without overpowering.
- Flaky sea salt (½ teaspoon): A finishing touch for that satisfying saltiness and crunch.
- Vinegar (1 to 1 ½ tablespoons): Balances the lemon juice with a subtle tang and acidity.
- Fresh soft herbs (1 ½ cups): Basil, mint, parsley, and/or cilantro create an herbal bouquet bursting with freshness.
- Arugula (3 cups): Peppery and crisp, it adds a lovely green bite and balances the richness.
How to Make Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe
Step 1: Cook the Lentils
Start by bringing a generously salted pot of water to a boil, like you’re cooking pasta. Add in the lentils along with the bay leaf and some black pepper rounds for subtle flavor. Lower the heat to a gentle simmer and cook the lentils for about 17 to 20 minutes until tender yet just firm to the bite. Drain them thoroughly and discard the bay leaf. This careful cooking ensures your lentils won’t turn mushy but rather maintain their delightful texture, setting the foundation for the salad.
Step 2: Prepare the Aromatic Oil
While the lentils simmer, warm the olive oil in a frying pan over medium heat. Toss in the thinly sliced shallots and garlic, seasoning lightly with salt to draw out the flavors. Allow them to cook gently until the shallots begin to color, about 3 minutes. Then add the pine nuts and continue cooking for another 4 to 6 minutes, stirring occasionally. Watch carefully as the garlic edges turn golden and the nuts toast beautifully—this is the heart of your salad’s rich and nutty taste.
Step 3: Add Lemon Zest and Spices
Once your garlic and nuts are nearly ready, stir in the lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt, cooking for just 30 seconds more to let the flavors marry without burning. Remove from heat, immediately pour the aromatic oil mixture into a large bowl to halt cooking, and preserve that fresh crunch and brightness.
Step 4: Combine Lentils and Herbs
Chop your fresh herbs while the lentils finish cooking. Now mix the drained lentils into the fragrant oil bowl. Season with kosher salt and cracked black pepper, then add the vinegar and lemon juice, starting with less to adjust to your taste. Stir in the chopped herbs, folding everything gently so the salad is perfectly coated and alive with color and flavor.
Step 5: Toss in Arugula and Finish
Finally, add the peppery, fresh arugula and toss delicately with tongs just until it wilts slightly but keeps its crispness. This step brings the salad a fresh and lively contrast to the earthiness of lentils and richness of the nuts. Taste and adjust the seasoning, then get ready to enjoy the magic you’ve created.
How to Serve Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe
Garnishes
A sprinkle of extra toasted nuts on top adds a delightful crunch, while a few fresh herb leaves or a light drizzle of extra virgin olive oil can make your presentation shine like you ordered it from a gourmet café. A thin lemon wheel or zest curls give a gorgeous finishing touch that excites both the eyes and palate.
Side Dishes
This lentil salad pairs beautifully with grilled chicken, roasted vegetables, or a warm grain like quinoa or farro. It also has a way of standing on its own for a light yet satisfying meal, perfect for spring and summer afternoons or as a colorful side for festive dinners.
Creative Ways to Present
Try serving the salad in individual glass bowls to showcase the vibrant colors, or wrap it in butter lettuce leaves for an elegant finger food option. You can also layer it as a topping on crostini or inside pita pockets to turn it into a fresh lunch treat.
Make Ahead and Storage
Storing Leftovers
This Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen over time, making the leftovers taste even better the next day.
Freezing
Because of the fresh herbs and lemon juice, freezing this salad is not recommended. The texture and brightness of the herbs will diminish significantly after thawing, and the arugula will wilt completely, losing its appeal.
Reheating
If you prefer your lentils warm, briefly reheat the lentils alone in a pan or microwave, then combine with the fresh herbs, lemon, nuts, and arugula just before serving. This keeps the salad fresh and vibrant without sacrificing the lively texture and flavors.
FAQs
Can I use different types of lentils for this recipe?
Absolutely! While French green or Black Beluga lentils are preferred for their shape and texture, you can use brown or even red lentils. Just keep in mind red lentils cook faster and become softer, which changes the salad’s texture.
What if I don’t have Aleppo pepper?
You can substitute Aleppo pepper with red pepper flakes or a mild chili powder. Start with less and adjust to your preferred heat level since not all options have the same intensity or flavor profile.
Can this salad be made vegan?
This salad is naturally vegan, made with plant-based ingredients and wholesome nuts, making it a perfect choice for a nutritious and satisfying vegan meal.
How can I make the salad more filling?
Add some roasted sweet potatoes, cooked quinoa, feta cheese, or even a boiled egg on top to boost protein and keep you full longer without sacrificing the salad’s refreshing qualities.
Is it okay to prepare parts of this salad in advance?
Yes! You can cook the lentils and prepare the toasted nut and herb mixture a day ahead. Just combine everything and toss the arugula in just before serving to keep it crisp.
Final Thoughts
There’s something undeniably joyful about making and sharing this Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe. It’s the kind of dish that brightens any table, invites conversation, and satisfies hunger with fresh, wholesome ingredients. Give it a try—you might just find your new favorite salad to enjoy all year round!
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Lentil Salad with Fresh Herbs, Lemon, and Toasted Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Lentil Salad with Fresh Herbs is a vibrant and hearty dish perfect for lunches, dinners, or as a side. It features tender French green or Black Beluga lentils cooked to al dente, dressed with a fragrant aromatic oil infused with shallots, garlic, and toasted pine nuts. Fresh lemon zest, Aleppo pepper, and a blend of soft herbs like basil, mint, parsley, and cilantro brighten the salad, while peppery arugula adds a gentle wilted texture. Ready in just 30 minutes, this salad is bursting with refreshing and mouth-watering flavors that make for a nutritious and satisfying meal.
Ingredients
Lentils
- 1 cup (200g) French green lentils or Black Beluga lentils
- Kosher salt
- Freshly cracked black pepper
- 1 bay leaf
Aromatic Oil and Toasted Nuts
- ¼ cup (56g) extra virgin olive oil
- 2 medium shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- ½ cup (~70g) pine nuts (or chopped almonds or pistachios)
Seasoning and Dressing
- 2 medium lemons, zested + 2 tablespoons of the juice
- 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes; use half for mild heat)
- Heaping ½ teaspoon flaky sea salt
- 1 to 1½ tablespoons vinegar
Fresh Herbs and Greens
- 1½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped
- 3 cups (40g) arugula
Instructions
- Cook the Lentils: Fill a medium saucepan with water and generously salt it as you would for pasta water. Bring to a boil, then add the lentils, bay leaf, and a few rounds of freshly cracked black pepper. Reduce the heat to a simmer and cook for 17 to 20 minutes until the lentils are al dente (tender yet with a slight bite). Drain the lentils in a colander, discard the bay leaf, and shake to remove excess water.
- Prepare the Aromatic Oil: While the lentils cook, heat the extra virgin olive oil in a large frying pan over medium heat. Add sliced shallots, garlic, and a pinch of salt. Cook for about 3 minutes until the shallots start to develop color.
- Toast the Nuts and Add Flavor: Add pine nuts to the pan, stirring occasionally, and cook for 4 to 6 minutes until the garlic edges turn golden brown and pine nuts are toasted and brown. Stir in lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt. Cook for 30 seconds while tossing frequently, then immediately remove the pan from heat and transfer the mixture into a large bowl to halt cooking.
- Chop the Fresh Herbs: While the lentils are cooking, chop the fresh herbs finely and set aside.
- Combine Lentils and Dressing: Add the drained lentils to the bowl with the aromatic oil mixture. Season with ½ teaspoon kosher salt and freshly cracked black pepper to taste. Toss well to combine. Add vinegar starting with 1 tablespoon, 2 tablespoons of lemon juice, and the chopped fresh herbs. Toss everything thoroughly to mix flavors.
- Add Arugula and Serve: Gently fold in the arugula using tongs to just wilt it slightly. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or at room temperature for best flavor.
Notes
- French green lentils or Black Beluga lentils hold their shape well and are ideal for salads.
- Aleppo pepper provides a mild smoky heat but red pepper flakes can be substituted for spiciness.
- Vinegar can be adjusted to taste; red wine vinegar works well with the lemon and herbs.
- To keep the salad vegan, ensure the vinegar is free from animal products if needed.
- This salad is best eaten fresh but can be refrigerated for up to 2 days; arugula may wilt further when stored.
- To toast nuts evenly, stir frequently and watch closely to prevent burning.
