Mediterranean Arugula Lentil Salad

Name: Mediterranean Arugula Lentil Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 cups arugula; 1 cucumber chopped; ½ red onion chopped; ½ cup feta cheese; ¼ cup roasted red peppers chopped; 1 can chickpeas drained and rinsed; ½ cup green lentil; 1 ½ cups vegetable stock; ¼ cup red wine vinegar; ½ cup oilive oil; 2 tsp lemon juice; 1 tsp oregano; 1 tsp garlic powder; ½ tsp salt; ½ tsp pepper

by Marvelous Munch

2 people

30 min

This Mediterranean Arugula Lentil Salad has been my recent go-to for lunch during the week. This salad is light and also super filling, it leaves you satisfied until dinner every time. This dish originally was created by us to satisfy our meatless Monday lunch and was just so delicious to leave to only Mondays. Incorporating some fresh veggies like arugula, red onion, and cucumbers, as well as a hearty lentil protein, this dish proves to be nourishing and wholesome!

Typically, when Phillip and I make this Mediterranean Arugula Lentil Salad, we don’t have any leftovers. But if you love this dish as much as we both do, double the batch so you can have this for lunch tomorrow as well! We store the lentils and roasted red peppers separately that way they don’t cause the arugula to become soggy when being stored in the fridge. Same goes for the vinaigrette. Make sure to store the vinaigrette in an airtight container. This can be stored for about 2 weeks in the fridge. If you have some extra, try as a quick marinate on some chicken!

Try out these recipes next:

Mediterranean Arugula Lentil Salad

You can do it! Saved to your recipes

Recipe details

Yield 2 people
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Mediterranean Arugula Lentil Salad

3 cups arugula
1 cucumber chopped
½ red onion chopped
½ cup feta cheese
¼ cup roasted red peppers chopped
1 can chickpeas drained and rinsed
½ cup green lentil
1 ½ cups vegetable stock

Red Wine Vinaigrette

¼ cup red wine vinegar
½ cup oilive oil
2 tsp lemon juice
1 tsp oregano
1 tsp garlic powder
½ tsp salt
½ tsp pepper

Instructions

Rinse and drain your green lentils before adding to a pot with the vegetable stock over medium heat. Bring pot to heat and then lower heat to a simmer, cover, and let cook until the lentils have fully absorbed the vegetable stock. This takes about 20 minutes.
Chop up red onion and cucumber, add to a big salad bowl with the arugula
Pat the roasted red peppers to remove some of the oil and add to the bowl. Crumble up the feta and add to the bowl
Lastly, drain and rinse the chickpeas before putting in the salad bowl with the other ingredients. Once the lentils are cooked, let cool and add to the salad bowl
Combine all of the vinaigrette ingredients in a small bowl and spoon in your desired amount of dressing before serving

Comments

Melinda Bickel on Dec 30, 2020

How long and temperature to roast the peppers?

Like Reply
- Yvonne on Dec 30, 2020
  
  I’m assuming she uses jarred roasted red peppers because it’s mentioned to pat the oil off of the peppers.
  
  3
Cooking made quick and easy on Dec 30, 2020

it looks delicious,

1 Reply