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Lentil Salad with Arugula and Pickled Sweet Peppers
French lentils du Puy are meaty and firm even when fully cooked, so they’re great in salads. In this recipe, we balance their earthy flavor with the sharpness of vinegar and Dijon mustard, the sweetness of Peppadew peppers (sweet cherry peppers work nicely, too) and peppery arugula. Serve at room temperature as a side to roasted or grilled meats or seafood or as a light vegetarian main.
4 to 6
Servings
40 minutes
Ingredients
-
1
cup lentils du Puy, rinsed and drained
-
Kosher salt and ground black pepper
Pardon the interruption
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January 22, 2024
Delicious.
I used mung beans instead of lentils du put, I reckon they're the same. Excellent recipe. I also had a jar of mixed pickled vegetables lying around, so used them instead of the peppers. A bit on the tangy side, but I love tangy.
January 20, 2024
Arugulicious!
This was great and easy enough to make over two weeknights (for the two of us). Leaned into the arugula and used a 5oz container for the 4 servings.
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Great for healthy lunch or snack. Stored items separately. Used arugula/spinach salad mix and banana peppers. Goes well with pretzels