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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/lentil-salad-with-fresh-herbs-recipe/