Warm lentil salad with pear, hazelnuts, feta and arugula

Indulge in a delicious and nutritious warm lentil salad featuring tender lentils, sweet pear, crunchy hazelnuts, creamy feta cheese, and peppery arugula, all tossed with a tangy splash of vinegar. Perfect for a wholesome lunch or a light dinner.

  • 12 May 2025
  • Cook time 20 min
  • Prep time 5 min
  • 2 Servings
  • 7 Ingredients

Warm lentil salad with pear, hazelnuts, feta and arugula

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.

Ingredients:

1 cup lentils
200g
1.50 cups water
360g
2/3 cup pear
110g
1/2 cup hazelnuts
60g
1/4 cup feta cheese
36g
2 cups arugula
40g
1 tbsp vinegar
16g

Instructions:

1. Prepare the Lentils:
- 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.
2. Toast the Hazelnuts:
- 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.
3. Prepare the Pear:
- While the lentils and hazelnuts are cooking, wash and dice the pear into bite-sized pieces.
- Set the pear aside.
4. Assemble the Salad:
- 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.
5. Serve:
- 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.

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.

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.

Nutrition Facts
Serving Size410 grams
Energy
Calories 620kcal31%
Protein
Protein 33g21%
Carbohydrates
Carbohydrates 80g22%
Fiber 16g40%
Sugar 9g9%
Fat
Fat 22g27%
Saturated 3.96g13%
Cholesterol 16mg-
Vitamins
Vitamin A 50ug6%
Choline 120mg21%
Vitamin B1 1.09mg91%
Vitamin B2 0.43mg33%
Vitamin B3 3.43mg21%
Vitamin B6 0.81mg47%
Vitamin B9 540ug134%
Vitamin B12 0.32ug13%
Vitamin C 12mg13%
Vitamin E 4.99mg33%
Vitamin K 33ug28%
Minerals
Calcium, Ca 210mg17%
Copper, Cu 1.32mg147%
Iron, Fe 8mg76%
Magnesium, Mg 110mg27%
Phosphorus, P 440mg35%
Potassium, K 1020mg30%
Selenium, Se 3.72ug7%
Sodium, Na 230mg15%
Zinc, Zn 4.63mg42%
Water
Water 270g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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