Simple Lemony Arugula Lentil and Feta Salad
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.
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!
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