Black lentils cook quickly and hold their shape, making them the ideal addition to a herbaceous salad. Top with a bright citrus dressing and salty feta cheese.
2 cups prepared Farmer Direct Organic Black Lentils, drained and cooled
- 1 small bulb fennel, bulb cored and thinly sliced and stems thinly sliced, fronds reserved
- 1 bunch green onions, thinly sliced
- 1 ½ cup fresh or frozen green peas
- 1 Tbsp. olive oil
- 4 oz. feta, crumbled
- ¼ c. chopped fresh mint leaves
- 4 oz. fresh baby arugula
- Juice and zest from 1 lemon
- 1/3 c. olive oil
- ½ tsp. each sea salt and black pepper
To make the dressing, combine lemon juice/zest, olive oil, salt, and pepper in a small lidded jar. Shake until salt is dissolved. Mixture can also be whisked together in a bowl.
In a medium size sauté pan over medium heat, heat 1 Tbsp. olive oil and sauté fennel for a couple minutes. Add green onions and sauté another minute. Add peas and sauté another minute or two, until peas are bright and barely cooked.
Immediately transfer to a bowl and add the prepared lentils, half of the dressing, half of the feta, and half of the mint. Stir to combine. Taste and adjust seasoning as desired.
Lay out arugula in a serving bowl, drizzle with remaining dressing, and add lentil salad to the middle. Garnish with reserved fennel fronds and remaining feta and mint to serve.