Warm lentil salad with pear, hazelnuts, feta and arugula
This warm lentil salad combines earthy lentils, sweet pear, crunchy hazelnuts, and tangy feta cheese, topped with fresh arugula for a nutritious dish. It's quick to prepare, making it a perfect meal or side for any occasion.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup lentils1.50 cups water
2/3 cup pear
1/2 cup hazelnuts
1/4 cup feta cheese
2 cups arugula
1 tbsp vinegar
Welcome to a delightful and nutritious recipe that combines the earthy flavors of lentils with the sweetness of pear, the crunch of hazelnuts, and the tang of feta cheese. Topped with fresh arugula, this warm lentil salad is both satisfying and packed with nutrients.
Instructions:
- Rinse the lentils under cold water to remove any debris or dust.
- In a medium saucepan, combine the rinsed lentils and 1.5 cups of water.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy.
- Drain any excess water and set the lentils aside to cool slightly.
- Meanwhile, preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet in a single layer.
- Toast in the oven for about 10-12 minutes, or until the hazelnuts are golden and fragrant.
- Let them cool slightly, then rub them between a clean kitchen towel to remove most of the skins.
- Roughly chop the hazelnuts and set them aside.
- While the lentils and hazelnuts are cooking, wash and dice the pear into bite-sized pieces.
- Set the pear aside.
- In a large mixing bowl, combine the slightly cooled lentils, diced pear, toasted hazelnuts, crumbled feta cheese, and arugula.
- Drizzle with the vinegar and gently toss to combine all the ingredients evenly.
- Divide the warm lentil salad into serving bowls.
- Enjoy the salad immediately while it’s still slightly warm, garnished with extra pear slices or a few whole hazelnuts if desired.
There you have it! A warm lentil salad with pear, hazelnuts, feta, and arugula that is as pleasing to the palate as it is to the eye. This dish is perfect as a light lunch or a starter for dinner. Enjoy the harmony of flavors and the nutritious benefits it brings to your table.
Warm lentil salad with pear, hazelnuts, feta and arugula FAQ:
Cook the lentils for about 20-25 minutes until they are tender but not mushy. Keep an eye on them and taste for doneness around the 20-minute mark.
Yes, you can substitute feta cheese with other cheese options like goat cheese or ricotta for a different flavor. If you're dairy-free, you can also skip the cheese or use a vegan cheese alternative.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving, if desired.
Brown or green lentils work best for this recipe as they hold their shape after cooking. Avoid red lentils, as they tend to become mushy.
Yes, you can add vegetables like roasted bell peppers, cherry tomatoes, or cucumber for extra flavor and nutrition. Just make sure to keep the balance of flavors in mind.
Tips:
- Rinse the lentils thoroughly before cooking to remove any debris and improve texture.
- Toast the hazelnuts in a dry skillet for a few minutes to enhance their natural flavor and crunch.
- Dice the pear just before adding it to the salad to prevent browning.
- Feel free to customize the recipe by adding other fresh herbs like parsley or cilantro for extra flavor.
- Use a high-quality vinegar for the dressing to add a robust taste to the salad.
Nutrition per serving
2 ServingsCalories 620kcal
Protein 33g
Carbohydrates 80g
Fiber 16g
Sugar 9g
Fat 22g
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