Spicy Red Lentil Salad with Pickled Vegetables

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Lentils:
  • 1 pound red lentils
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • Kosher salt and freshly cracked black pepper
  • Salad:
  • 12 ounces giardiniera
  • 6 cups lightly packed baby arugula
  • Vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sugar
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup extra-virgin olive oil
Directions
  • For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.

  • For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.

  • For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.

  • Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.


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    Recipe courtesy of Rachael Ray