Mediterranean Sun-Dried Tomato Lentil Salad
Savory lentils mixed with oil-packed sun-dried tomatoes, capers, and fresh arugula.
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Ingredients
- 1 cup dried brown lentils
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 tablespoons capers, drained
- 2 cups fresh baby arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
Instructions
- 1
Rinse the lentils thoroughly under cold water to remove any debris.
- 2
Place lentils in a pot with 3 cups of water and bring to a boil, then simmer for 20-25 minutes until tender but firm.
- 3
Drain the cooked lentils and rinse with cold water to stop the cooking process and cool them down.
- 4
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano to create the dressing.
- 5
In a large mixing bowl, combine the cooled lentils, chopped sun-dried tomatoes, capers, and diced red onion.
- 6
Pour the dressing over the lentil mixture and toss gently to ensure everything is evenly coated.
- 7
Fold in the fresh baby arugula and crumbled feta cheese just before serving to keep the greens crisp.
- 8
Season with salt and black pepper to taste and serve at room temperature.
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