Lentil Salad with Fresh Herbs
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
417 kcal
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Cuisine
Mediterranean
Lentil Salad with Fresh Herbs
Description
The recipe cooks lentils until tender but still holding their shape, then tosses them with a warm olive oil dressing sautéed with shallots, garlic, and pine nuts. Lemon zest and Aleppo pepper add brightness and gentle heat, while champagne vinegar adds acidity. The generous amount of fresh herbs like basil, mint, parsley, cilantro, and peppery arugula bring freshness and complexity.
The resulting salad offers a range of textures from tender lentils, crunchy pine nuts, and crisp herbs. It can act as a side dish or a light main course. The seasoning balances earthy lentils with vibrant citrus and mildly spicy notes.
The recipe allows substitutions like green or brown lentils, noting they will be softer and less shape-holding. Nut allergies can be managed by swapping pine nuts for pepitas. Leaving some herb leaves whole adds variation in texture and presentation.
Ingredients
- 1 cup French green lentils 200g, or Black Beluga lentils
- kosher salt
- black pepper
- 1 bay leaf
- ¼ cup extra virgin olive oil 56g
- 2 shallots thinly sliced, medium
- 5 garlic thinly sliced, cloves
- ½ cup pine nuts ~70g, or chopped almonds or pistachios
- 2 lemons zested + 2 tablespoons of the juice, medium
- 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes; half for mild heat)
- sea salt heaping ½ teaspoon, flaky
- 1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar), more as needed
- 1 ½ cups basil ~24g, fresh soft herbs, chopped
- 1 ½ cups mint
- 1 ½ cups parsley
- 1 ½ cups cilantro
- 3 cups arugula 40g
Instructions
- Cook the lentils. Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta. Once the water is boiling, add the lentils, bay leaf, and a few rounds of black pepper.
- Reduce the heat to simmer and maintain a simmer for 20 to 23 minutes, or until the lentils are al dente (tender but with a bite). When the lentils are al dente, drain them over a colander and discard the bay leaf. Shake the colander a few times to get rid of water.
- While the lentils cook, heat the olive oil in a large frying pan over medium heat. Once warm, add the shallots and garlic with a pinch of salt. Cook for 3 minutes, or until shallots are just starting to get some color.a. Add the pine nuts and cook, stirring from time to time, for 4 to 6 minutes, or until garlic is just turning golden brown around the edges and the pine nuts are toasted and nicely browned.b. Add lemon zest, chile flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.
- While the lentils cook, chop the fresh herbs.
- Add the lentils to the aromatic oil, season with ½ teaspoon kosher salt, black pepper to taste, and toss well. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice, fresh herbs and toss well to combine.
- Now add the arugula and toss together with tongs to just gently wilt. Season the salad with salt and pepper if needed.
Notes
- If French green or Black Beluga lentils are unavailable, substitute with green or brown lentils; expect a softer texture and shorter cooking time.
- For nut allergies, replace pine nuts with pepitas.
- Experiment with herb combinations such as mint and parsley, basil and parsley, mint and basil, or cilantro and mint to vary flavor.
- Leaving some smaller herb leaves whole can add natural texture differences in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 462mg | 19% |
| Potassium | 757mg | 16% |
| Fiber | 18g | 72% |
| Sugar | 4g | 8% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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