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  • Makes 4 servings
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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

  1. 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.
  2. 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.
  3. To serve, divide the arugula among 4 individual plates. Spoon the lentil salad on top of the greens and garnish with freshly chopped scallions.
(1)
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(5 from 1 votes)
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Elizabeth11 months ago
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My favorite lentil recipe ever!!!
So light and refreshing.

Yvonne2 years ago
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Medium heat w the lid on? My pot boiled over in a couple minutes. That can not be right. Geez

Elizabeth11 months ago
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I left the lid off.

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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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