Ingredients

The following ingredients have 8 Servings
  • 1 pound black beluga lentils or French lentils
  • 1 quart vegetable broth+ 2 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice + zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • 1 shallot
  • 1 red pepper
  • 2 tablespoons chopped fresh mint or chives (optional)
  • 1/2 teaspoon kosher salt + fresh ground pepper
  • 1 cup baby arugula, plus more to serve
  • 1 cup feta cheese crumbles, plus more for garnish
  • 1/2 cup pistachios, plus more for garnish
  • 3 radishes, for garnish

Instruction

  • In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender. Drain excess liquid.
  • In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
  • Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
  • Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
  • If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!