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Lentil Salad with Fresh Herbs and Toasted Pine Nuts Recipe

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A vibrant and refreshing Lentil Salad with Fresh Herbs that combines tender French green or Black Beluga lentils with fragrant olive oil, toasted pine nuts, zesty lemon, and an aromatic blend of fresh herbs. This healthy, protein-rich salad is perfect as a light lunch or a nutritious side dish, featuring a delightful balance of flavors and textures.

Ingredients

Lentils and Seasoning

  • 1 cup (200g) French green lentils or Black Beluga lentils
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 bay leaf

Salad Mixture

  • ¼ cup (56g) extra virgin olive oil
  • 2 medium shallots, thinly sliced
  • 5 garlic cloves, thinly sliced
  • ½ cup (~70g) pine nuts or chopped almonds or pistachios
  • Zest of 2 medium lemons
  • 2 tablespoons lemon juice (from 2 medium lemons)
  • 2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes)
  • Heaping ½ teaspoon flaky sea salt
  • 1 to 1½ tablespoons champagne vinegar (or red wine vinegar), more as needed
  • 1½ cups (~24g) fresh soft herbs (basil, mint, parsley, and/or cilantro), chopped
  • 3 cups (40g) arugula

Instructions

  1. Cook the lentils: Bring a medium saucepan filled with generously salted water to a boil. Add the lentils, bay leaf, and several rounds of black pepper. Reduce heat to a simmer and cook for 17 to 20 minutes until the lentils are tender but still have a slight bite (al dente). Drain the lentils in a colander and discard the bay leaf, shaking the colander to remove excess water.
  2. Prepare the aromatic oil: While the lentils cook, heat the olive oil in a large frying pan over medium heat. Add the shallots, garlic, and a pinch of salt. Cook for 3 minutes or until the shallots just begin to color.
  3. Toast the nuts and add flavors: Add the pine nuts (or almonds or pistachios) to the pan and stir occasionally for 4 to 6 minutes, until the garlic turns golden around the edges and the nuts are toasted and browned. Add lemon zest, Aleppo pepper (or red pepper flakes), and flaky sea salt. Toss continuously for 30 seconds, then remove from heat and transfer the mixture to a large bowl to stop cooking.
  4. Chop fresh herbs: While the lentils cook, finely chop the basil, mint, parsley, and/or cilantro to prepare the fresh herb mixture.
  5. Combine lentils and aromatics: Add the drained lentils to the bowl with the aromatic oil and nuts. Season with ½ teaspoon kosher salt and black pepper to taste. Toss well to combine. Add the champagne vinegar starting with 1 tablespoon (add more if needed), lemon juice, and the chopped fresh herbs. Toss everything thoroughly for even flavor distribution.
  6. Add arugula and finish salad: Finally, add the arugula to the bowl and gently toss with tongs just enough to slightly wilt the greens. Taste and adjust seasoning with additional salt and pepper if required. Serve immediately or at room temperature.

Notes

  • French green lentils and Black Beluga lentils both hold their shape well when cooked, making them ideal for salads.
  • For nuts, pine nuts provide a rich, buttery texture, but chopped almonds or pistachios are excellent alternatives.
  • You can customize the herb blend with your favorites; combining basil, mint, parsley, and cilantro adds complex freshness.
  • Adjust the amount of vinegar and lemon juice based on your preferred level of acidity and brightness.
  • Ensure not to overcook the lentils; they should remain slightly firm to add texture to the salad.

Find it online: https://dishcooks.com/lentil-salad-with-fresh-herbs-and-toasted-pine-nuts-recipe/