This salad emphasizes fresh, hearty, and flavorful qualities ideal for meal preparation. Brown lentils provide plant-based protein, while sun-dried tomatoes add umami richness. The recipe suits vegetarian and vegan diets with feta omitted.
Ingredients
Scale:
Units:
- 270 g brown lentils (dry)
- 960 ml vegetable broth
- 1 tsp salt
- 140 g cherry tomatoes (quartered)
- 120 g cucumber (finely diced)
- 40 g red onion (finely diced)
- 40 g sun-dried tomatoes (in oil, chopped)
- 60 g arugula (ypung. or spinach)
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp neutral oil
- ½ tbsp granulated sugar
- ½ tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder
- 30 g feta cheese
Instructions
Simmer lentils with broth and 1/2 tsp salt for 15-20 minutes until tender. Drain and cool for 5 minutes.
Prepare tomatoes, cucumber, red onion, and sun-dried tomatoes during cooking.
Whisk together vinegar, olive oil, neutral oil, sugar, mustard, oregano, garlic powder, and 1/2 tsp salt.
Combine cooled lentils with dressing, vegetables, and arugula. Add feta if desired. Serve immediately or refrigerate up to 5 days.