This lentil salad with arugula and also feta cheese makes an excellent lunch or light dinner! Throw with a sherry vinaigrette, red onions, dried out currants, as well as cut cilantro.
I can consume this salad each day! It has all the aspects I enjoy in a salad: something crispy (want nuts as well as red onions), something tangy and salted (sherry vinaigrette and feta cheese), something pleasant (dried currants), and some delicious environment-friendlies (peppery arugula).
When you’re in the state of mind for a salad, it makes a great lunch all by itself. It likewise sets well with anything coming off the grill or with simple roast hen if you want to offer it for supper.
I’ve included a Middle Eastern flavor, probably unknown, in the dressing: ground sumac. Don’t worry! It’s completely optional as well as the recipe is just as scrumptious without it. I’ve been experimenting with flavors from my regional Middle Eastern market, as well as I wished to share this one with you in instance you stumble upon it.
Ground sumac is dried and also ground from the red berries that ripen in clusters on sumac bushes in the fall. The flavor has a clean, bright, ultra-tart lemony taste and adds a puckery punch when sprinkled on toasted pita chips, over hummus, or as with this recipe, right into a vinaigrette for a salad.
When buying lentils for this dish, smaller selections, like French eco-friendly lentils, are the very best option. They hold their form without coming to be mushy, look pretty, as well as have a somewhat chewy structure.
One other trick worth stating is to add the onions to the lentils while they are warm. This tames their rough bite while keeping their crisp structure.