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
- 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
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon lemon zest
- Salt and Pepper to taste
- 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.
- Place arugula on a platter or in a bowl and sprinkle with cooked lentils, goat cheese, and almonds.
- In a jar with a tight-fighting lid, shake together ingredients for the dressing and pour over salad to serve.
by Erin Alderson