One of my stated foodie goals to start the year is that I want to experiment more with heirloom and artisanal grains and such in my cooking and baking so I decided first up is lentils. These are black or beluga lentils, which hold their shape quite nicely when you prepare them. They have a bit of a rice like flavor and would do well as a side dish, if you want to up the protein and get rid of some carbs. This salad was a great lunch, flavor packed with the peppery arugula and tangy feta. Definitely a make again for me.
Ingredients
For the salad
1/2 cup beluga lentils, cleaned of any debris (pre-cooking)
2 cups vegetable broth
3 large handfuls (about 4 cups) baby arugula
1 small shallot, very finely minced
1.4 cup crumbled feta
for the vinaigrette
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh tarragon (optional)
3 tablespoons freshly squeezed lemon juice
5 tablespoons extra virgin olive oil
splash of water, if the dressing is too thick
Directions
In a small pot, bring lentils and vegetable broth to a boil, then turn to a light simmer. Simmer for 18-20 minutes, uncovered, until lentils are just soft, but not mushy. Note that beluga lentils do not fall apart when boiled like this. Drain and rinse with cold water. Spread out on a paper towel-lined baking sheet to cool completely. You should have about 1 cup cooked lentils.
In the meantime, prepare your vinaigrette. Whisk together your mustard, salt, pepper, tarragon and lemon juice. Drizzle in, whisking all the while, the extra virgin olive oil, creating a nice emulsion. If the dressing is too thick, add a splash of water.
Once the lentils are completely cooled, combine lentils, shallot, baby arugula, and half the feta in a large bowl and toss with the dressing. Plate and sprinkle over the remaining feta. Serve immediately.
