Simple Lentils and Arugula Salad
Fresh, healthy, and easy to make! This Lentil and Arugula Salad Recipe is a protein-packed lentil salad tossed with lemon vinaigrette and peppery arugula. Perfect as a light lunch, meal prep, or Mediterranean side dish. Simple ingredients + big flavor!
Servings: 4 people
Calories: 202kcal
Equipment
- measuring spoon
Ingredients
- 1 cup dried lentils
- 1 tablespoon extra virgin olive oil
- ½ tablespoon red wine vinegar
- ½ tablespoon lemon juice fresh
- 1 cup baby arugula
- salt and pepper to taste
Instructions
- Cook Lentils as the label directs. (I like to use vegetable broth instead of water for more flavor)
- After the lentils are cooked, drain and rinse them with cold water for 1-2 minutes till lentils are cooled.
- Place cooked lentils in a large mixing bowl with baby Arugula, olive oil, red wine vinegar, and mix. Toss well
- Once tossed, it’s ready to enjoy.
Video
Notes
- Don’t overcook the lentils—tender but not mushy is the goal.
- Rinsing the lentils helps stop the cooking and keeps the salad fresh.
- Taste and adjust seasoning right before serving; lentils love salt.
- Want more punch? Add extra lemon juice or a drizzle of olive oil.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 480mg | Fiber: 15g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 4mg