Lentil Salad with Arugula and Feta

Ingredients

• 2 tablespoons sherry vinegar
• 1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin
• 1 teaspoon ground sumac, optional, plus more for garnish
• 1/8 teaspoon salt
• Fresh black pepper
• 5 tablespoons olive oil
• Salt and pepper to taste
• 1 cup small dried lentils, such as French green lentils
• 1/4 cup pine nuts
• 1/4 red onion, thinly sliced
• 1/4 cup dried currants
• 1/4 cup chopped fresh cilantro
• 2 bunches arugula
• 12 cherry tomatoes, halved
• 3 ounces feta cheese, crumbled

Directions

1. For the dressing, whisk together the vinegar, coriander, sumac if you’re using it, 1/8 teaspoon salt, and a little freshly ground black pepper in a bowl. Pour in the oil slowly while whisking. Taste it, then season with more salt and pepper if it needs it.
2. To cook the lentils, fill a large saucepan with salted water and bring it to a boil. Stir in the lentils, lower the heat to medium-low, and simmer for 18 to 20 minutes, until they are tender but not falling apart.
3. As the lentils simmer, toast the pine nuts. Set a dry skillet over medium heat, add the pine nuts, and stir them nonstop for 2 to 3 minutes, just until pale golden. Move them right away to a plate so they don’t keep cooking in the hot pan.
4. When the lentils are ready, drain them in a colander, then put them in a small bowl. While they are still hot, add the onions and 2 tablespoons of the vinaigrette and stir. Cool the mixture until it is warm but no longer steaming hot. If you want that to happen faster, spread the lentils and onions on a plate.
5. To finish the salad, toss the arugula in a salad bowl with the currants, cilantro, and the rest of the vinaigrette. Spoon the lentils on top, then add the cherry tomatoes, feta, and toasted pine nuts. Add another pinch of sumac over the top, if you like.