Green Salads

Lentil And Arugula Salad

Name: Lentil And Arugula Salad
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup dried green or brown lentils, rinsed and drained; 2 cups water; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups fresh arugula, chopped; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste; 1/4 cup crumbled feta cheese, optional; 1/4 cup chopped fresh parsley, optional

By Quinn Ainsworth · June 19, 2026 · Green Salads

Prep20 min

Cook25 min

Total60 min

Serves4

I still remember the first time I made a Lentil And Arugula Salad. It was a warm summer evening, and I was looking for a light and refreshing side dish to serve with grilled chicken. I had all the ingredients on hand, and it was love at first bite. The combination of the earthy lentils, the peppery arugula, and the tangy lemon vinaigrette was absolute perfection.

Since then, this salad has become a staple in my household. It's easy to make, it's healthy, and it's versatile. You can serve it as a side dish, add it to a bed of greens for a quick lunch, or even use it as a topping for a hearty bowl of soup.

One of the things I love most about this recipe is that it's incredibly forgiving. You can customize it to your taste by adding or subtracting ingredients, and it's still going to turn out delicious. Want to add some diced veggies? Go for it. Want to swap out the arugula for spinach? No problem.

So, what makes this recipe so special? For starters, it's all about the quality of the ingredients. You want to use fresh, high-quality lentils, arugula, and lemons to get the best flavor. You also want to make sure you're cooking the lentils just right, so they're tender but still retain some texture.

In this recipe, I'll walk you through every step of the process, from cooking the lentils to making the lemon vinaigrette. I'll also share some tips and tricks for customizing the recipe to your taste, and provide you with some ideas for serving it.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a healthy and nutritious side dish, packed with protein and fiber
You can customize it to your taste by adding or subtracting ingredients
It's versatile and can be served as a side dish, added to a bed of greens, or used as a topping for a hearty bowl of soup
It's perfect for a quick and easy lunch or dinner
It's a great way to use up leftover lentils and arugula

Why This Recipe Works

The key to this recipe is the balance of flavors and textures. The earthy lentils provide a solid base, while the peppery arugula adds a nice kick. The lemon vinaigrette brings everything together, with its bright, tangy flavor.

One of the most important things in this recipe is the cooking of the lentils. You want to make sure they're tender, but still retain some texture. This is where the doneness cue comes in - you want to cook the lentils until they're tender, but still slightly firm in the center.

Another important aspect of this recipe is the dressing. You want to make sure the vinaigrette is emulsified properly, so it's smooth and creamy. This is where the Dijon mustard comes in - it helps to stabilize the dressing and prevent it from separating.

Ingredients You’ll Need

When it comes to making this recipe, you'll want to make sure you have the right ingredients on hand. The most important ingredients are the lentils, arugula, lemons, and olive oil. You'll also want to have some salt, pepper, and Dijon mustard on hand to add flavor to the dish.

When shopping for the ingredients, be sure to choose high-quality lentils and arugula. You want to make sure the lentils are fresh and haven't been sitting on the shelf for too long, and that the arugula is crisp and peppery.

1 cup dried green or brown lentils, rinsed and drainedYou can use either green or brown lentils for this recipe, depending on your preference. Green lentils will retain their shape a bit better, while brown lentils will be slightly softer.
2 cups waterYou'll want to use enough water to cover the lentils and allow them to cook evenly.
2 tablespoons olive oilYou can use any type of olive oil you like, but a high-quality extra-virgin olive oil will give the best flavor.
1 small onion, finely choppedYou can use any type of onion you like, but a small yellow onion will give the best flavor.
2 cloves garlic, mincedYou can use more or less garlic depending on your taste preferences.
2 cups fresh arugula, choppedYou can use any type of arugula you like, but a peppery arugula will give the best flavor.
2 tablespoons freshly squeezed lemon juiceYou can use bottled lemon juice if you prefer, but freshly squeezed will give the best flavor.
1 teaspoon Dijon mustardYou can use any type of mustard you like, but Dijon mustard will give the best flavor.
Salt and pepper to tasteYou can adjust the amount of salt and pepper to your taste preferences.
1/4 cup crumbled feta cheese, optionalYou can use any type of cheese you like, but feta will give the best flavor.
1/4 cup chopped fresh parsley, optionalYou can use any type of herb you like, but parsley will give the best flavor.

Ingredients for Lentil And Arugula Salad

Equipment You’ll Need

Large pot with a lidColander or fine-mesh strainerCutting boardChef's knifeMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Lentil And Arugula Salad

1
Rinse the lentils and pick out any debris or stones. Place the lentils in a large pot and add the water. Bring the water to a boil, then reduce the heat to a simmer and cook the lentils until they're tender, but still slightly firm in the center, about 20-25 minutes.
2
While the lentils are cooking, heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until it's softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3
Once the lentils are cooked, drain them and set them aside to cool. In a large bowl, combine the cooled lentils, chopped arugula, and cooked onion and garlic mixture.
4
In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the lentil mixture and toss to combine.
5
Taste the salad and adjust the seasoning as needed. If it needs more lemon juice, add it. If it needs more salt or pepper, add it.
6
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
7
Just before serving, sprinkle the crumbled feta cheese and chopped parsley over the top of the salad, if using.
8
Serve the salad chilled, garnished with additional parsley if desired.
9
To make ahead, prepare the salad up to a day in advance, but don't dress it until just before serving.
10
To store leftovers, place the salad in an airtight container in the refrigerator for up to 3 days.
11
To freeze, place the salad in an airtight container or freezer bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
12
Reheat the salad by placing it in the microwave for 30-60 seconds, or until warmed through. You can also reheat it on the stovetop over low heat, stirring occasionally, until warmed through.
13
To prevent the salad from becoming soggy, make sure to dress it just before serving. You can also add a little more lemon juice or olive oil to the salad if it becomes too dry.

Expert Tips

Use high-quality ingredients, such as fresh lentils and arugula, to get the best flavor.
Don't overcook the lentils, or they'll become mushy and unappetizing.
Let the salad sit at room temperature for 30 minutes before serving to allow the flavors to meld together.
Add the dressing just before serving to prevent the salad from becoming soggy.
Use a variety of herbs, such as parsley, basil, or dill, to add freshness and flavor to the salad.
Add some crumbled feta cheese or chopped nuts to the salad for extra flavor and texture.
Make the salad ahead of time and store it in the refrigerator for up to a day.
Freeze the salad for up to 2 months and thaw it overnight in the refrigerator before serving.

Common Mistakes to Avoid

Overcooking the lentils, which can make them mushy and unappetizing.
Not dressing the salad just before serving, which can cause it to become soggy.
Not using high-quality ingredients, such as fresh lentils and arugula, which can affect the flavor and texture of the salad.
Not letting the salad sit at room temperature for 30 minutes before serving, which can prevent the flavors from melding together.
Adding too much dressing, which can make the salad soggy and unappetizing.
Not storing the salad properly, such as leaving it at room temperature for too long, which can cause it to spoil.

Variations and Substitutions

Add some diced veggies, such as bell peppers or carrots, to the salad for extra flavor and texture.
Use different types of cheese, such as goat cheese or parmesan, to add flavor and creaminess to the salad.
Add some chopped nuts or seeds, such as almonds or pumpkin seeds, to the salad for extra crunch and nutrition.
Use different types of herbs, such as basil or dill, to add freshness and flavor to the salad.
Add some cooked chicken or salmon to the salad for extra protein and flavor.
Use different types of vinegar, such as balsamic or apple cider, to add flavor and acidity to the salad.
Add some chopped fresh fruit, such as apples or berries, to the salad for extra sweetness and flavor.

What to Serve With Lentil And Arugula Salad

This salad is perfect for a light and refreshing side dish or lunch. You can serve it on its own or paired with a variety of other dishes, such as grilled chicken or fish, or as a topping for a hearty bowl of soup.

Some other ideas for serving this salad include adding it to a bed of greens for a quick and easy lunch, or using it as a topping for a sandwich or wrap. You can also serve it as a side dish for a dinner party or special occasion.

Grilled chicken or fishHearty bowl of soupBed of greens for a quick and easy lunchTopping for a sandwich or wrapSide dish for a dinner party or special occasion

Make-Ahead, Storage, Freezing and Reheating

To store this salad, place it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months and thaw it overnight in the refrigerator before serving.

When reheating the salad, make sure to stir it occasionally to prevent it from becoming soggy or unevenly heated. You can reheat it in the microwave or on the stovetop over low heat.

To prevent the salad from becoming soggy, make sure to dress it just before serving. You can also add a little more lemon juice or olive oil to the salad if it becomes too dry.

When freezing the salad, make sure to use an airtight container or freezer bag to prevent freezer burn. You can also add a little more lemon juice or olive oil to the salad before freezing to help preserve the flavor and texture.

Frequently Asked Questions

What type of lentils should I use for this recipe?

You can use either green or brown lentils for this recipe, depending on your preference. Green lentils will retain their shape a bit better, while brown lentils will be slightly softer.

Can I use canned lentils for this recipe?

Yes, you can use canned lentils for this recipe, but make sure to drain and rinse them first. Canned lentils can be a bit softer and more prone to mushiness than cooked lentils, so you may need to adjust the cooking time and liquid accordingly.

How long can I store this salad in the refrigerator?

You can store this salad in the refrigerator for up to 3 days. Make sure to keep it in an airtight container and refrigerate it at a temperature of 40°F (4°C) or below.

Can I freeze this salad?

Yes, you can freeze this salad for up to 2 months. Make sure to use an airtight container or freezer bag and freeze it at a temperature of 0°F (-18°C) or below. When you're ready to serve it, thaw it overnight in the refrigerator and reheat it according to the instructions.

What can I serve this salad with?

Can I customize this recipe to my taste?

Yes, you can customize this recipe to your taste by adding or substituting different ingredients. Some ideas include adding diced veggies, using different types of cheese or herbs, or adding some chopped nuts or seeds for extra crunch and nutrition.

Is this salad gluten-free?

Yes, this salad is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the lentils and any additional ingredients you add to ensure they are gluten-free.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time and store it in the refrigerator for up to a day. Just make sure to dress it just before serving to prevent it from becoming soggy.

The Full Recipe

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