- Prep-time: / Ready In:
- Makes 4 servings
- Serving size: ¼ of recipe
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Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch you'll be making it so often you'll want to try basil and tarragon for a nice change.
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By Del Sroufe,
Ingredients
- 1½ cups green lentils, rinsed
- 3 cups low-sodium vegetable broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 cloves garlic, peeled and minced
- ½ cup finely chopped cilantro
- 2 tablespoons finely chopped mint
- 4 scallions (white and green parts), finely chopped
- Sea salt
- Freshly ground black pepper
- 4 cups arugula (for serving)
- Scallions, chopped (optional, for serving)
Instructions
- Place the lentils in a medium saucepan with the vegetable stock and bring to a boil over a high heat. Reduce the heat to medium, cover, and cook for 35 to 45 minutes, or until the lentils are tender but not mushy.
- Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt, and pepper and mix well.
- To serve, divide the arugula among 4 individual plates. Spoon the lentil salad on top of the greens and garnish with freshly chopped scallions.
Nutritional Information:
Per serving (¼ of recipe): 356 calories, 71 g carbohydrates, 20 g protein, 1.2 g total fat, 0.2 g saturated fat, 0 g cholesterol, 256 mg sodium, 11 g fiber, 17 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(4 from 3 votes)The herbs and lemon really add a nice flavor to this salad. We enjoy it quit a bit. It is very filling.
My favorite lentil recipe ever!!! So light and refreshing.
Medium heat w the lid on? My pot boiled over in a couple minutes. That can not be right. Geez
I left the lid off.