Lentil Salad with Summer Vegetables
A bright Puy lentil salad with tomatoes, celery, pepper, arugula and lemony herbs that works as a cool, satisfying meal or side.
Prep 25 min · Cook 30 min · Total 1 hr 15 min · Makes 4 servings
Ingredients
- 1 cup Puy lentils
- 2 cloves garlic
- 1 bay leaf
- Handful of parsley stems, tied together with a string
- 2 1/2 cups water
- 3 stalks celery, diced small
- 1 yellow pepper, diced
- 1 pint grape or cherry tomatoes, halved
- 1/4 cup minced red onion
- 1 cup baby arugula
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh minced parsley
- Zest from 1/2 lemon
- 1/2 teaspoon Morton kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- 1 tablespoon minced shallots
- Salt and pepper to taste
Directions
- Combine the lentils, crushed garlic cloves, bay leaf, and tied parsley stems in a medium pot. Pour in water until it rises 1 1/2 to 2 inches over the lentils, using about 2 1/2 cups.
- Bring the pot to a gentle simmer and leave it uncovered for about 25 minutes. The timing depends on how dry the lentils are, so when there are about 10 minutes left, taste a few to see how they are coming along. They are ready when soft enough to eat but still holding their shape. Check again every 5 minutes until they get there.
- While the lentils are on the stove, prepare the dressing. In a large bowl, whisk the lemon juice and olive oil together, then mix in the shallots, parsley, lemon zest, salt, oregano, and sugar.
- Once the lentils are cooked, strain them, then remove the garlic, bay leaf, and parsley stems. Add the drained lentils to the dressing while they are still hot, folding until they are coated. This is when they take on the most flavor, so do not wait for them to cool first. Set aside to cool.
- When cooled, add the prepared vegetables and arugula. For larger arugula leaves, pile them up and cut them into wide, short strips before stirring them in. Toss everything together, season with more salt and pepper to taste, and add a final drizzle of extra virgin olive oil.
- Serve at room temperature or chilled, either as a vegetarian main or with a sandwich, frittata, chicken, or fish. It is at its best the day you prepare it.