Lentil Salad with Fresh Herbs Recipe

Introduction

This Lentil Salad with Fresh Herbs is a vibrant and satisfying dish perfect for any season. Featuring tender lentils, fragrant herbs, and a bright lemony dressing, it’s a wholesome and flavorful salad that’s easy to prepare in just 30 minutes.

Ingredients

• 1 cup (200g) French green lentils or Black Beluga lentils
• Kosher salt and freshly cracked black pepper
• 1 bay leaf
• 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
• 2 medium lemons, zested plus 2 tablespoons of juice
• 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes)
• Heaping ½ teaspoon flaky sea salt
• 1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar), more as needed
• 1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped
• 3 cups (40g) arugula

Instructions

1. Step 1: Cook the lentils by filling a medium saucepan with water and generously salting it like pasta water. Once boiling, add the lentils, bay leaf, and a few rounds of black pepper.
2. Step 2: Reduce heat to a simmer and cook for 17 to 20 minutes, until lentils are tender but still firm. Drain over a colander, discard the bay leaf, and shake off excess water.
3. Step 3: While lentils cook, heat olive oil in a large pan over medium heat. Add shallots, garlic, and a pinch of salt. Cook 3 minutes until shallots begin to color.
4. Step 4: Add pine nuts and cook, stirring occasionally, for 4 to 6 minutes until garlic edges are golden and nuts toasted.
5. Step 5: Stir in lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt. Cook for 30 seconds, toss frequently, then remove from heat. Pour mixture into a large bowl to cool.
6. Step 6: While cooking, chop the fresh herbs.
7. Step 7: Add lentils to the bowl with the aromatic oil. Season with ½ teaspoon kosher salt and black pepper to taste. Toss well.
8. Step 8: Add vinegar (start with 1 tablespoon), lemon juice, and fresh herbs. Toss to combine thoroughly.
9. Step 9: Add arugula and gently toss with tongs just to wilt the greens. Adjust seasoning with salt and pepper if needed.

Tips & Variations

• Use Black Beluga lentils for a visually striking salad with a slightly different texture, or mix nuts for varied flavor and crunch.
• If you prefer milder heat, reduce Aleppo pepper or substitute with sweet paprika.
• For extra richness, crumble some feta cheese on top before serving.
• Champagne vinegar adds brightness, but red wine vinegar works well as a substitute.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting. When ready to eat, serve cold or at room temperature. Avoid reheating to preserve the fresh herbs and crisp arugula.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, while French green or Black Beluga lentils hold their shape best in this salad, brown lentils can be used but may become softer and less distinct in texture.

How do I make the salad vegan?

This recipe is naturally vegan. To keep it plant-based, avoid adding cheese or animal-based toppings.

Lentil Salad with Fresh Herbs Recipe

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★★★★★

4.9 from 139 reviews

A vibrant and nutritious Lentil Salad with Fresh Herbs, combining tender French green or Black Beluga lentils with toasted pine nuts, fresh basil, mint, parsley, cilantro, and arugula. Enhanced by a zesty lemon and champagne vinegar dressing, this salad offers a delightful balance of textures and flavors, perfect for a light lunch or a healthy side dish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils

• 1 cup (200g) French green lentils or Black Beluga lentils
• Kosher salt, as needed
• Freshly cracked black pepper, as needed
• 1 bay leaf

Dressing and Toppings

• 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)
• 2 medium lemons, zested and 2 tablespoons of juice
• 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes)
• Heaping ½ teaspoon flaky sea salt
• 1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar)

Herbs and Greens

• 1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped
• 3 cups (40g) arugula

Instructions

1. Cook the lentils: Fill a medium saucepan with water and generously salt it as you would for pasta. Bring the water to a boil, then add the lentils, bay leaf, and a few rounds of black pepper. Reduce heat to a simmer and cook for 17 to 20 minutes until the lentils are al dente—tender but still with a slight bite. Drain over a colander, discard the bay leaf, and shake to remove excess water.
2. Prepare the aromatic oil: While lentils cook, heat the olive oil in a large frying pan over medium heat. Add the thinly sliced shallots and garlic with a pinch of salt. Cook for about 3 minutes until shallots begin to color.
3. Toast the nuts and flavorings: Add the pine nuts to the pan and continue cooking, stirring occasionally, for 4 to 6 minutes until the garlic edges turn golden and the nuts are toasted and browned. Stir in lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt, cooking for another 30 seconds while tossing to combine. Remove from heat immediately and pour the mixture into a large bowl to stop cooking.
4. Chop the fresh herbs: While lentils continue to cook, finely chop your selection of fresh soft herbs such as basil, mint, parsley, and cilantro.
5. Combine lentils and dressing: Add the drained lentils to the bowl with the aromatic oil and nuts. Season with ½ teaspoon kosher salt and black pepper to taste. Toss well to coat the lentils. Add 1 tablespoon of champagne vinegar (or more to taste), 2 tablespoons of fresh lemon juice, and the chopped herbs. Toss everything thoroughly to combine flavors.
6. Add greens and finish the salad: Gently fold in the arugula using tongs just enough to slightly wilt the greens. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or chilled.

Notes

• French green lentils or Black Beluga lentils hold their shape well and are preferred for this recipe.
• For nutty variations, pine nuts can be swapped with chopped almonds or pistachios.
• The fresh herbs can be customized depending on preference; a mix of basil, mint, parsley, and cilantro adds bright flavors.
• Adjust the amount of vinegar and lemon juice to balance acidity as desired.

Keywords: lentil salad, fresh herbs, pine nuts, lemon dressing, healthy salad, Mediterranean salad, vegetarian, quick salad