French Lentil Salad with Feta, Cranberries and Walnuts

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4, 1-cup servings *Estimate Only
French Lentil Salad with Feta, Cranberries and Walnuts

Ingredients

  • 1 cup Pereg French Lentils, picked through and rinsed well
  • 2 cups water
  • ¼ cup red onion, diced
  • 4 cups arugula
  • ½ cup crumbled feta
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped
  • ¼ cup fresh basil, sliced thin

For dressing:

  • 1 clove Pereg Garlic, minced
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Pereg Kosher Salt, or to taste
  • ½ teaspoon Pereg Black Pepper, or to taste

Preparation

STEP 1

Place lentils in a 2-quart heavy saucepan or Dutch oven and with water. Bring to a boil then reduce heat to medium low and simmer uncovered until lentils are just tender, about 15-20 minutes, stirring occasionally. Be careful not to overcook. Strain well and place back in pot. Cool.

STEP 2

While lentils are cooking, make dressing. Whisk together garlic, honey, Dijon mustard and apple cider vinegar. Slowly drizzle in extra virgin olive oil while whisking. Season with salt and pepper.

STEP 3

Toss lentils with dressing and add in red onion and arugula. Plate and garnish with feta, cranberries, walnuts and basil.

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