Mediterranean Lentil Salad

Prep Time

10 minutes

Prep Notes

Cooking Time

20 minutes + 1 hour to marinate


serves 2-4


¾ cup dried green lentils (you want to end up with 2 cups cooked)
2 cups water
1 red bell pepper, chopped

1 fennel bulb, core removed and thinly sliced
2 green onions (white & green parts), thinly sliced
2 medium cloves garlic, minced
½ cup chopped fresh basil
½ cup coarsely chopped walnuts
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
Salt and cracked black pepper to taste
6-8 cups baby arugula or spinach


  1. Wash lentils and drain.
  2. Combine lentils and 2 cups water in medium saucepan.Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes,or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water.Continue to drain excess water.
  3. Place lentils in a bowl and add peppers, fennel, onion, garlic, basil, walnuts, vinegar, and olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour.
  4. Mix in arugula and serve.