Lentil Salad with Arugula and Feta
-
Category
Side Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons sherry vinegar
1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin
1 teaspoon ground sumac , 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
In a bowl, whisk the vinegar, coriander and sumac with 1/8 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the oil. Taste, and add more salt and pepper, if you like.
Bring a large saucepan of salted water to a boil. Add the lentils. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender but still hold their shape.
In a dry skillet over medium heat, stir the pine nuts constantly for 2 to 3 minutes, or until they are lightly browned. Transfer them immediately to a plate to keep them from burning.
When the lentils are done cooking, drain them into a colander and transfer to a small bowl. While the lentils are still hot, stir in the onions and 2 tablespoons of the vinaigrette. Let cool until it's a warm room temperature .
(To speed up the cooling, you can spread the lentils and onions out on a plate.
In a salad bowl, toss the arugula with the currants, cilantro, and remaining vinaigrette. Pile the lentils over the salad and top with the cherry tomatoes, feta, and toasted pine nuts. Sprinkle with more sumac, if you like.
