Lentil Salad

Enjoy this substantial high-protein salad.

 

Servings: 6

Total Time: 30 minutes

 

Ingredients: 

  • 1 cup French green lentils or Black Beluga lentils
  • Sea salt + freshly cracked black pepper
  • 1 bay leaf
  • 1⁄4 cup extra virgin olive oil
  • 2 medium shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • 1⁄2 cup pine nuts, or chopped almonds or pistachios
  • 2 medium lemons, zested + 2 tablespoons of the juice
  • 1⁄2 teaspoon chilli flakes; adjust for taste
  • Heaping 1⁄2 teaspoon flaky sea salt
  • 1 to 1 1⁄2 tablespoons red wine vinegar, more as needed
  • 1 1⁄2 cups fresh soft herbs such as basil, mint, parsley, and/or coriander (cilantro), chopped
  • 3 cups rocket leaves (arugula)

 

Method:

  • Cook the lentils. Fill a medium saucepan with water and generously salt, as you would salt
    cooking water for pasta. Once the water is boiling, add the lentils, bay leaf, and a few rounds of
    black pepper.

 

  • Reduce the heat to simmer and maintain a simmer for 20 to 23 minutes, or until the lentils are al
    dente (tender but with a bite). When the lentils are al dente, drain them over a colander and
    discard the bay leaf. Shake the colander a few times to get rid of water.

    •  

  • While the lentils cook, heat the olive oil in a large frying pan over medium heat. Once warm, add
    the shallots and garlic with a pinch of salt. Cook for 3 minutes, or until shallots are just starting
    to get some colour.

    •  

  • Add the pine nuts and cook, stirring from time to time, for 4 to 6 minutes, or until garlic is just
    turning golden brown around the edges and the pine nuts are toasted and nicely browned.

    •  

  • Add lemon zest, chilli flakes, and sea salt, and cook for 30 seconds, tossing frequently. Take
    off heat immediately and pour into a large bowl to stop cooking.

    •  

  • While the lentils cook, chop the fresh herbs.

    •  

  • Add the lentils to the aromatic oil, season with 1⁄2 teaspoon sea salt, black pepper to taste,
    and toss well. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice, fresh
    herbs and toss well to combine.

    •  

  • Now add the rocket and toss together with tongs to just gently wilt. Season the salad with salt
    and pepper if needed.