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Lentil Salad with Arugula and Pickled Sweet Peppers

Lentil Salad with Arugula and Pickled Sweet Peppers

By Elizabeth MindreauJanuary 25, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

French lentils du Puy are meaty and firm even when fully cooked, so they’re great in salads. In this recipe, we balance their earthy flavor with the sharpness of vinegar and Dijon mustard, the sweetness of Peppadew peppers (sweet cherry peppers work nicely, too) and peppery arugula. Serve at room temperature as a side to roasted or grilled meats or seafood or as a light vegetarian main.

Ingredients
  • 1

    cup lentils du Puy, rinsed and drained

  • Kosher salt and ground black pepper

  • 2

    tablespoons cider vinegar OR white wine vinegar

  • 2

    medium shallots, sliced into thin rings

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    tablespoon dijon mustard

  • ½

    cup drained Peppadew peppers OR sweet cherry peppers, patted dry and sliced into ¼-inch rings

  • 2

    cups lightly packed baby arugula

In a large saucepan, combine 4 cups water, the lentils and ½ teaspoon salt. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the lentils are tender, about 25 minutes. Drain and cool completely, tossing occasionally. Meanwhile, in a large bowl, stir together the vinegar and shallots; let stand for 10 minutes. Stir in the oil, mustard and sweet peppers. Add the lentils and toss, then toss in the arugula. Taste and season with salt and black pepper. Serve drizzled with additional oil.