Ingredients
1cuppuy lentils
2clovesgarlic
1bay leaf
handful of parsley stems,tied together with a string
2½cupswater
3stalkscelery,diced small
1yellow pepper,diced
1pintgrape or cherry tomatoes,halved
¼cupred onion,minced
1cupbaby arugula
3tbsplemon juice
3tbspextra virgin olive oil
1tbspfresh parsley,minced
½lemon,zested
½tspMorton kosher salt
¼tspdried oregano
¼tspsugar
1tbspshallots,minced
salt and pepper,to taste
Preparation
In a medium pot combine lentils, smashed garlic cloves, bay leaf, a handful of parsley stems. Add enough water to cover the lentils by 1½ to 2 inches (about 2½ cups).
Bring to a simmer and cook uncovered for about 25 minutes. The exact time will vary based on how dry the lentils are.
When at 10 minutes into the finished cooking time, start sampling the lentils to check for doneness—when cooked, they should be tender, but still intact. Continue sampling every 5 minutes until they’re ready.
When the lentils are done, drain them and discard the bay leaf, garlic, and parsley stems.
While the lentils cook, make the vinaigrette. In a large bowl, whisk together lemon juice, olive oil, parsley, lemon zest, salt, oregano, sugar, and shallots.
Add the hot lentils to the vinaigrette, and stir to coat. By combining the vinaigrette with the lentils while they are still hot, the lentils will absorb more of the flavor from the vinaigrette making the salad extra tasty. Allow to cool.
Add the prepared vegetables and arugula. If the arugula is large, stack it and slice it into thick, short ribbons before adding it to the salad. Stir to combine.
Add more salt and pepper to taste and finish with a drizzle of good quality extra virgin olive oil.
Serve room temperature or cold, as a vegetarian meal, or alongside a sandwich, frittata, chicken, or fish. This salad is best eaten the day it’s made.
