Arugula Lentil Salad

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Arugula Lentil Salad | @naturallyella

Lentils | @naturallyella

Arugula | @naturallyella

Arugula Lentil Salad with Goat Cheese | @naturallyella

I get in food ruts fairly easily, particularly with items we make day in and day out. Our evening dinner salads are often a simple dressed lettuce and whatever vegetables we may have on hand. My lunch salads are often heartier and more often then not contain chickpeas or black beans. Lentils are usually the farthest from my salad. However, they do make for a nice switch-up among the legume group.

For this job, I use Puy lentils because they have their own flavor profile which adds nicely to the overall salad and they hold their shape well (don't even think about using red lentils for a salad.) It may not look as pretty as when one uses chickpeas, but it's a nice variation. I also keep the herbs to a minimum in the lentils, letting the spring onions really shine but I'd recommend tossing in whatever fresh herbs you might have on hand such as parsley, rosemary, or basil!


Arugula Lentil Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2 to 4 servings 1x


  • 1/2 cup Puy Lentils
  • 1/3 cup diced spring onions
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons minced fresh marjoram
  • 5 to 6 heaping handfuls of baby arugula
  • 2 ounces goat cheese
  • 1/4 cup slivered or sliced almonds
  • Dressing
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 teaspoon lemon zest
  • Salt and Pepper to taste


  1. In a pot, bring 1 1/4 cups water to a boil. Add lentils, spring onions, salt, and pepper. Reduce heat and let simmer until lentils are tender and water has been absorbed, 22 to 25 minutes. If lentils are not tender but water has been absorbed, add 1/4 cup of water and continue to cook. When lentils are done, stir in fresh marjoram.
  2. Place arugula on a platter or in a bowl and sprinkle with cooked lentils, goat cheese, and almonds.
  3. In a jar with a tight-fighting lid, shake together ingredients for the dressing and pour over salad to serve.


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17 comments on “Arugula Lentil Salad”

  1. I love arugula (we call it rocket here in Australia) and this salad looks delicious. I'm thinking it would be a perfect weekday lunch...simple yet hearty!

  2. Well, this salad is something I'll have to try, as almost all ingredients (no goat cheese, just the regular one) I have in my freezer. I'm sure it taste great! 🙂

  3. This looks awesome! I love your pics and totally agree - I often get in ruts and an easy salad is just the right option to keep dinner healthy, delicious, and quick! Thanks for the inspiration.

  4. I came across a container of arugula for a price I couldn't pass up. My husband and I are watching our weight and--it is Monday (Meatless Monday). This was a fantastic light dinner. It made 2 large servings and enough for 1 lunch tomorrow. I claim it!! Really great recipe. Thanks for sharing!

    1. Made it again--this time I didn't have goat cheese, but had bluecheese crumbles. Wasn't sure how it would go with the lemon juice and all, but it was delicious! Thanks for a great recipe, Erin!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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