This simple arugula lentil and feta salad is light, refreshing and bright with lemony flavor. The zesty lemon dressing balances out the peppery arugula and earthy green lentils, while the feta crumbles bring a creamy element to the dish.
Lentil salad with arugula is an easy to make salad that is popular during spring! It requires minimal ingredients (mostly pantry staples) and only 30 minutes from start to finish.
This easy recipe was inspired by my warm lentil cauliflower salad, and mediterranean lentil salad. It pairs well with eggplant sandwiches or arugula pesto on pasta. Serve it with an appetizer of caramelized onion hummus!
If you have any questions make sure to check out my guide on cooking dried lentils!
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Why You'll Love This Recipe
- Lentils are a great source of plant based protein. They are also high in fiber and essential vitamins and minerals.
- This simple lentil and feta salad utilizes basic pantry ingredients to create a delightful vegetarian side dish.
- Arugula lentil and feta salad is easy to modify! Bulk it up by adding additional toppings such as gains, cucumbers and red onions.
Ingredient Notes
- Arugula - also known as rocket, this peppery flavored green makes an amazing base for the lentils.
- French green lentils - I recommend using French green lentils, also known as puy lentils since they retain their firmness after they are cooked.
- Garlic - cook the lentils with 2 cloves of garlic for added flavor. Garlic also gets added to the simple lemon dressing.
- Spices - a bayleaf to flavor the lentils as well as salt and black pepper.
- Feta cheese - adds a nice salty and creamy flavor profiles. It helps to balance out the pepper flavors, acidity of the dressing and earthy lentils.
- Lemons - we need both the zest of the lemons and the juice. Always use fresh whole lemons.
- Dijon mustard - adds just a touch of flavor to the dressing.
- Extra virgin olive oil - adds a fatty element to the dish and helps make the dressing more cohesive.
See recipe card for quantities.
Substitutions & Variations
- Greens - swap in your favorite base of greens in place of the arugula. Try using spinach, kale, mixed greens or add in some fresh herbs like mint!
- Lentils - black (beluga) lentils are another "firmer" lentil variation that work work well.
- Vegan - to make this vegan simply use vegan feta cheese. I recommend the Trader Joe's brand! You can always choose to omit the cheese but I think having a creamy element does wonders to balance out the flavors.
- Cucumbers - cucumbers add a refreshing crunchy element to the lentil salad.
- Red Onions - add in thinly sliced red onions or quick pickled onions.
- Grains - add in nutrient packed grains such as farrow or quinoa.
- Goat cheese - try using goat cheese in place of feta; it's softer and a bit creamier.
- Dressing - swap in a different dressing such as nutritional yeast dressing or sweet balsamic!
How to Make Arugula Lentil Salad
Add the french green lentils, water, ½ teaspoon of salt, 2 whole cloves of garlic and a bay leaf to a medium sauce pan.
Bring the lentils to a boil, cover with a lid and reduce the heat to low. Simmer for 25 minutes or until cooked. Drain and set aside.
Zest the lemons using a microplane grater, box grater or zester.
Mix the dressing together. Add the lemon zest, lemon juice, garlic, dijon, black pepper and olive oil to a bow. Whisk together.
Assemble the salad on a platter or in individual bowls. Layer the arugula, then lentils, then feta cheese. Drizzle the dressing on top and toss together, or serve the dressing on the side.
Hint: Do not overcook the lentils. Ideally puy lentils will remain a bit firm after cooking, which makes them perfect lentils to use in salads.
Storage
Store the ingredients separately if possible to avoid the salad from becoming soggy. Put the lentils in an airtight container in the fridge for up to 5 days. The fresh lemon juice in the dressing will start to loose its bright flavors after a day or two. While you can store the dressing for up to 5 days; it is best with 2-3 days. If going longer than that I recommend serving leftover dressing with a fresh lemon wedge to brighten up the flavors.
I do not recommend freezing lemony arugula lentil salad.
Top tip
Since this recipe is so simple it is necessary to use higher quality ingredients such as fresh lemons for the lemon vinaigrette. The zest of the lemon elevates the lemon flavors throughout the dish. Bottled lemon juice will not work well in this recipe.
Frequently Asked Questions
No, you don't have to use French green lentils, however I think they are the best option for this simple salad. Other varieties of lentils such as brown, yellow or red will not retain their firmness as French green lentils (AKA Puy) do. If you use another variety just note the lentils will be a bit on the mushy side.
No, please refrain from using bottled lemon juice; it does not work well in this recipe. Make sure to use the zest and juice of 2 fresh lemons.
You will need a microplane grater, box grater or zester. Grate the outside peel of a whole lemon against the grater until you reach the white part below the skin. The thin zest/outer skin of the lemon has a ton of flavor!
Simple Lemony Arugula Lentil and Feta Salad
Equipment
- microplane grater (or box grater or zester)
Ingredients
- 1 cup french green lentils (also know as puy lentils)
- 1 bayleaf
- ½ teaspoon salt
- 2 cloves garlic
- 2 ½ cups water
- 5 cups arugula
- ½ cup feta cheese
Zesty Lemon Dressing
- 2 whole lemons, zested and juiced (use medium sized lemons)
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoon extra virgin olive oil
- pinch of salt
- a few grinds of freshly ground black pepper
Instructions
- Add the lentils, water, ½ teaspoon salt, bayleaf and 2 cloves of garlic to a medium sauce pan.
- Bring the lentils to a boil, cover and cook for 25 minutes or until tender. Remove the bayleaf and garlic cloves. Drain the lentils and set aside.
- Zest the lemons using a zester, microplane grater or box grater. Juice the lemons after zesting them.
- Add the lemon zest, lemon juice, minced garlic, dijon mustard, maple syrup, extra virgin olive oil, a pinch of salt and freshly ground pepper to a small bowl. Whisk together until combined.
- Assemble the salads. On a large patter (or individual dishes), layer the arugula, cooked green lentils then feta cheese to form the salad. Drizzle the dressing on top or serve it on the side.
Notes
- Modify this recipe by adding in quinoa, farro, cucumbers or red onion!
- To make this vegan use vegan feta cheese, or any creamy vegan cheese.
- Make sure to use FRESH lemons! Bottled lemon juice will not work well.
- Check recommended cooking times on the package of lentils and adjust accordingly as needed.
- Serve the lentils warm or cold!
Katie says
This was such a delicious light dinner! The fresh lemon vinaigrette is one of the best dressing recipes I’ve made. I added couscous to make it more of a complete meal. I’ll definitely add this to my rotation!
Emily Toshiko says
Hi Katie, thank you so much for leaving a comment! I'm so happy to hear you enjoyed the salad. I love the addition of couscous to turn it into a full meal. 🙂
Em says
So easy to make and throw together during the week! I like adding cucumbers more more crunch.