Lentil and Arugula Salad - Vegetarian
Our Lentil and Arugula Salad is a vibrant celebration of Mediterranean flavors, combining earthy green lentils with peppery arugula, sweet cherry tomatoes, and tangy goat cheese. Fresh cucumber and bursting pomegranate seeds add crunch and color to each bite, while a homemade balsamic dressing ties it all together with a sophisticated touch.
Ingrédients
- 1 cup dried green lentils
- 4 cups water
- 4 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese
- 1 small small cucumber, diced
- 1/4 cup pomegranate seeds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Rinse lentils under cold water. Combine lentils and water in a medium pot and bring to a boil.
- Reduce the heat and simmer for about 20-25 minutes until lentils are tender. Drain and let cool.
- In a large bowl, combine cooked lentils, arugula, cherry tomatoes, red onion, cucumber, goat cheese, and pomegranate seeds.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, pepper, and thyme to make the dressing.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
- Serve immediately or chill for about 15 minutes to allow flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 30g | Protéines: 10g | Fat: 16g | Sucre: 10g
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