Lentil Salad with Fresh Herbs
From: Ian Seddon's Cookbook
🥘 Ingredients
- French green lentils or black Beluga lentils 1 cup
- Kosher
- bay leaf 1
- extra virgin olive oil ¼ cup
- medium shallots 2
- garlic cloves 5
- pine nuts or chopped almonds, pistachios, walnuts, or cashews ½ cup
- medium lemons 2 tbsp
- Aleppo pepper or red pepper flakes ; half for mild heat ½ tsp
- Heaping flaky sea salt ½ tsp
- champagne vinegar or red wine vinegar 1-1.5 tbsp
- fresh soft herbs 1 ½ cup
- arugula 3 cup
If you bought regular green/brown lentils, they will take less time to cook, about 10 to 12 minutes. To add more flavor to the lentils, you can add chopped shallots, black pepper, fresh thyme or rosemary, carrots, celery, or garlic cloves to the boiling water. For less acidity, use less lemon juice and/or vinegar. If using distilled white vinegar, start with just 1 1/2 tsp, as it’s harsher in flavor. To cook lentils in the Instant Pot, see this blog post. Follow the time for al dente lentils. Storage: Store the seasoned lentils separately from the herbs and arugula in an airtight container in the fridge for about 3 to 4 days. Toss the lentils with the herbs and arugula right before serving. Nutrition boost: Bulk the salad up with more vegetables, like roasted sweet potatoes or cauliflower, or shaved carrot ribbons or sliced cherry tomatoes. You could also add more arugula than the recipe calls for, adding more lemon juice, olive oil, or salt to season as needed. For added protein, stir in some hemp seeds. Shortcut: If you bought pre-cooked lentils, skip step 1.
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1Gather: French green lentils or black Beluga lentils , Kosher salt and freshly cracked black pepper, bay leaf , extra virgin olive oil , medium shallots , garlic cloves , pine nuts or chopped almonds, pistachios, walnuts, or cashews , medium lemons , Aleppo pepper or red pepper flakes ; half for mild heat , Heaping flaky sea salt , champagne vinegar or red wine vinegar , fresh soft herbs , arugula .
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2Cook the lentils (see Note 4). 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 17-20 minutes , or until the lentils are al dente (tender but with a bite). Drain them in a colander and discard the bay leaf. Shake the colander a few times to get rid of water.
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3While the lentils cook, chop the fresh herbs and cook the aromatics. 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 the shallots are just starting to get some color. Add the pine nuts and cook, stirring from time to time, for 4-6 minutes , or until the garlic is just turning golden brown around the edges and the pine nuts are toasted and nicely browned. Reduce the heat to medium-low as needed. Add the lemon zest, chili flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.
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4Add the cooked lentils to the aromatic oil, season with 1/2 tsp kosher salt, pepper to taste, and toss well. Add 1 tbsp vinegar, 2 tbsp lemon juice, chopped fresh herbs, and toss well to combine. Taste, adding more salt, pepper, or vinegar as needed.
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5Now add the arugula and toss together with tongs to just gently wilt. Season the salad with salt and pepper if needed.