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.

Sara Quessenberry

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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