Rating: 3 stars
196 Ratings
  • 5 star values: 43
  • 4 star values: 38
  • 3 star values: 58
  • 2 star values: 35
  • 1 star values: 22

Lentils are a nutritious and budget-friendly source of protein, fiber, and iron. Double the salad recipe and take some for lunch the next day.


Read the full recipe after the video.

Recipe Summary test

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.

  • Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

  • Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.

  • In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

  • Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

Nutrition Facts

466 calories; fat 19g; saturated fat 3g; cholesterol 90mg; sodium 467mg; protein 43g; carbohydrates 30g; fiber 8g.