Spring Lentil Salad with Arugula, Peas, & Radishes
Brimming with crisp spring produce and protein- and fiber-packed lentils and topped with a tangy lemon and caper vinaigrette, this spring lentil salad is the perfect make-ahead dish for an easy and nutritious lunch or side dish.
Servings 8 people
Ingredients
- 1 cup dried French or beluga lentils, soaked for 8-12 hours (will yield approximately 4 cups of cooked lentils)
- 1 cup radishes, cubed (about 5 radishes)
- 1 cup sliced snap peas
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup flat leaf parsley, roughly chopped
- A large handful arugula
- Sea salt and black pepper, to taste
Lemon & Caper Vinaigrette
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon capers, minced
- 1 tablespoon shallot, minced (approximately half a shallot)
- 1 teaspoon Dijon mustard
- Sea salt and black pepper, to taste
Instructions
Cook the Lentils
- Bring a medium pot of salted water to a boil. Drain and rinse the soaked lentils, then add them to the boiling water. Cook for 15 minutes, or until the lentils are no longer hard.
- Remove the lentils from the heat and drain. Run the lentils under cold water to stop the cooking process.
Make the Lemon & Caper Vinaigrette
- In a jar with a tight-fitting lid, combine the olive oil, lemon juice, minced capers, minced shallot, and Dijon mustard. Screw the lid on tightly and shake well. Taste, then season to your liking with sea salt and freshly cracked black pepper. Shake again.
Prepare the Spring Lentil Salad
- To a large salad bowl, add the cooked lentils, cubed radishes, sliced snap peas, feta cheese, pumpkin seeds, parsley, and arugula.
- Pour the lemon and caper vinaigrette over the salad. Toss well to coat. Taste the salad and adjust the seasoning as needed.
- Serve right away, or store in the fridge for up to four days to enjoy as an easy grab-and-go lunch.