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Lentil Salad with Lemon and Fresh Herbs

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.

Comments (3)

(5 from 1 vote)

Recipe Rating

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Elizabeth

My favorite lentil recipe ever!!! So light and refreshing.

Yvonne

Medium heat w the lid on? My pot boiled over in a couple minutes. That can not be right. Geez

Elizabeth

I left the lid off.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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