Mediterranean Lentil Salad

When I got this recipe in my inbox last week I decided immediately that I had to try it. Packed with vitamins K and C, sweetened by roasted red peppers and balsamic vinegar, popping! with fresh garlic and basil, and bittered by arugula, this dish has it all.

lentils about to marinate

I decided to let this salad be the star of our dinner so I served it with simple grilled pork chops. What a great choice. The pork was perfectly mild in comparison, and only spiced with a bit of salt and pepper and an herb concoction (milk thistle, Italian herbs, garlic, pepper, cayenne & hot peppers) from a local herbalist.


3/4 cup dried green lentils

1 cup water

1 cup chicken or vegetable broth

3 oz roasted red peppers, chopped

2 TBS finely minced onion

2 medium cloves garlic, pressed

1/2 cup chopped fresh basil

3 TBS balsamic vinegar

1 TBS fresh lemon juice

2 TBS extra virgin olive oil, divided

salt and black pepper to taste

1 bunch arugula

baby aruluga


  • Wash lentils, remove any foreign matter, and drain. This step is serious business as there can be chunks of rock in with them and you can crack a tooth.
  • Combine lentils, water and broth in a small saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.
  • Mince onion and press garlic and set aside.
  • Once the lentils are cooked, drain the excess water, and lightly rinse under cold water. Drain again.
  • Place the lentils in a bowl and add peppers, onion, garlic, basil, vinegar, and 1 TBS olive oil.
  • Season with salt and pepper to taste. Marinate for at least 1 hour before serving.  This does even better with an overnight in the fridge if you have that kind of time.
  • Toss the arugula with the remaining tablespoon of olive oil, the juice of a lemon, salt and pepper. Serve on a plate topped with the lentils.

mediterranean lentil salad with grilled pork chop

Recipe adapted from World’s Healthiest Foods

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