• 105 Ratings

With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.

    Advertisement
  • Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.

  • Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.

Reviews

105 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 46
  • 2 star values: 23
  • 1 star values: 6