This Arugula and Feta Cheese Lentil Salad makes a great lunch or light dinner! Toss with a sherry vinaigrette, red onions, dried currants and chopped cilantro.
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I could eat this salad every day! It has all the elements I love in a salad: something crunchy (pine nuts and red onions), something salty and spicy (sherry vinaigrette and feta cheese), something sweet (dried currants), and some savory greens (pepper arugula). .
I included a Middle Eastern spice, perhaps unfamiliar, in the dressing: ground sumac. It’s totally optional and the recipe is just as delicious without it. I’ve been experimenting with spices from my local Middle Eastern market and I wanted to share this one with you in case you come across it.
Ground sumac is dried and ground from the red berries that ripen in clusters on sumac bushes in the fall. The spice has a clean, bright, ultra-tart lemon flavor and adds a pucky punch when sprinkled on toasted pita chips, over hummus, or in a vinaigrette for a salad like this recipe.
When purchasing lentils for this recipe, smaller varieties like French green lentils are your best bet. They hold their shape without getting mushy, look pretty, and have a slightly chewy texture.
Another trick worth noting is to add the onions to the lentils while they are still hot. This tames their hard bite while maintaining their crunchy texture.
Lentil salad with rocket and feta
When purchasing lentils for this recipe, smaller varieties like French green lentils are your best bet. They hold their shape without getting mushy, look pretty, and have a slightly chewy texture.
ingredients
For the dressing:
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2 tablespoon sherry vinegar
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1 teaspoon coriander seedCrush coarsely in a mortar or with a rolling pin (or 1/2 teaspoon ground coriander)
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1 teaspoon ground sumac (optional), plus more for garnish
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1/8 teaspoon kosher Salt
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Freshly ground black pepper
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5 tablespoon olive oil
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Kosher Salt and freshly ground black peppertaste
For the salad:
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1 Cup dried small lenseslike french green lentils
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Kosher Salt and freshly ground peppertaste
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1/4 Cup pine nuts
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1/4 red Onionthinly sliced
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1/4 Cup dried currants
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1/4 Cup chopped fresh coriander
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2 bundles (about 6 cups) arugula
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12 cherry tomatoeshalved
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3 ounces (approx 2/3 Cup) feta cheesedecay
method
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Make the dressing:
In a bowl, whisk together the vinegar, cilantro, and sumac (if using) with 1/8 teaspoon salt and some fresh black pepper. Gradually stir in the oil. Taste and add more salt and pepper if you like.
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Cook lentils:
Bring a large pot of salted water to a boil. Add lentils. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still holding their shape.
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While the lentils are cooking, toast the pine nuts:
In a dry skillet over medium-high heat, stir the pine nuts constantly for 2 to 3 minutes, or until lightly browned. Immediately place them on a plate to prevent them from burning.
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Season the lentils and tame the onions:
When the lentils are done cooking, drain them in a colander and place in a small bowl. While the lentils are still hot, stir in the onions and 2 tablespoons vinaigrette. Let cool until it’s warm room temperature (no longer piping hot).
(To speed up cooling, you can spread the lentils and onions on a plate.)
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Assemble the salad:
In a salad bowl, mix the arugula with the currants, coriander and the remaining vinaigrette. Stack the lentils over the salad and top with cherry tomatoes, feta and toasted pine nuts. Sprinkle with more sumac, if you like.
| nutritional information (per serving) | |
|---|---|
| 259 | calories |
| 19g | Fat |
| 17g | carbohydrates |
| 7g | protein |
