Mediterranean Lentil Salad

35 minServes 4

A warm lentil salad with toasted pine nuts, garlic, and fresh herbs, finished with lemon and arugula.

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prepFill a medium saucepan with water and generously salt.
200 g French green lentils or Black Beluga lentils	Boil lentils, bay leaf & pepper, 17–20 min until al dente	Drain lentils, discard bay leaf			Add lentils, kosher salt & pepper, toss well	Add vinegar, lemon juice & fresh herbs, toss	Add arugula, gently wilt with tongs, season to taste
Kosher salt + freshly cracked black pepper
1 bay leaf
56 g extra virgin olive oil	Heat oil, cook shallots & garlic 3 min	Add pine nuts, cook 4–6 min until golden & toasted	Add lemon zest, Aleppo pepper & flaky salt, 30 sec	Pour into large bowl
2 medium shallots, thinly sliced
5 cloves garlic, thinly sliced
70 g pine nuts
2 medium lemons, zested + 2 tablespoons juice
2 teaspoons Aleppo pepper
Heaping ½ teaspoon flaky sea salt
1 to 1 ½ tablespoons champagne vinegar
24 g fresh soft herbs (basil, mint, parsley, and/or cilantro), chopped
40 g arugula

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