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.
