Herby Mediterranean Lentil Salad
Lentils, roasted red peppers, arugula and walnuts in a garlicky olive oil dressing.
Prep10 min
Cook20 min
Total30 min
Serves4
Calories~400 / serving
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Lentils, roasted red peppers, arugula and walnuts in a garlicky olive oil dressing. This one takes 30 min start to finish and serves 4. It earned a spot in our anti-inflammatory deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 30 min
- Everyday ingredients, most of them already in your pantry
- Tagged: anti-inflammatory, vegan, high-fiber, gluten-free
Our best tip: French green lentils hold their shape best in salads.
About anti-inflammatory eating: this recipe uses foods common in Mediterranean-style, anti-inflammatory eating patterns. It isn't a treatment for any condition; talk with your doctor about your own health needs.
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Herby Mediterranean Lentil Salad
Prep10 min
Cook20 min
Total30 min
Calories~400 / serving
Servings4
Ingredients
- 1 cup French green lentils, rinsed
- 1/2 cup roasted red peppers, chopped
- 3 cups arugula
- 1/2 cup chopped walnuts, toasted
- 1/4 cup chopped mint and parsley
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, grated
- 1/2 tsp salt
Instructions
- Simmer the lentils in plenty of water 18 to 20 minutes until just tender. Drain.
- Whisk the oil, vinegar, garlic and salt and toss with the warm lentils.
- Fold in the peppers, herbs and walnuts, then the arugula just before serving.
Notes: French green lentils hold their shape best in salads. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★