This lemony arugula and artichoke lentil salad has all the flavors of spring: bright lemons, spicy arugula, and nutty marinated artichoke hearts mixed with hearty lentils and topped with salty parmesan cheese.
All winter long, we want to nourish our bodies with hearty meals: braised meats, soups and stews, rich pastas. But as the weather starts warming up, the first meals I’m thinking about are those with the freshest ingredients. We may not be in the full swing of summer produce quite yet. But spring wields its own arsenal of fresh ingredients: beets, asparagus, kale, and peas, just to name a few. This lentil salad recipe takes advantage of three staples in spring produce: bright lemons, peppery arugula, and nutty artichokes.
While it may be a simple recipe, this lentil salad is seriously so tasty. Marinated artichoke hearts are one of my favorite ingredients to use because they are so flavorful on their own. Here, they bring acidity and nuttiness, and are balanced with the bright peppery taste of arugula. Super rich and savory shaved parmesan adds a perfect and needed bite of salt. But my favorite part of this dish just may be the lemony vinaigrette. It’s just as simple as the salad itself: fresh lemon juice and zest, really good olive oil, garlic and dijon mustard. But like I always say, simple but high quality ingredients sometimes make the best meals.
10 MINUTE MEAL
My lemony arugula and artichoke lentil salad couldn’t be easier to make. It only uses a few ingredients and comes together in under 10 minutes. I was inspired by those “3 or 5 ingredient Trader Joe’s meals” that I see a lot of. And while this recipe isn’t super specific to using Trader Joe’s ingredients, it does take advantage of one: cooked, ready to eat lentils. If you can’t find pre-cooked lentils, you can cook a batch and refrigerate them to be used in all sorts of recipes throughout the week. Or feel free to replace the lentils with chickpeas, fava beans or cannellini beans.
WEEKNIGHT MEAL TIP
Salads like this are a go-to for me for easy weeknight meals. This recipe uses lentils, but I often use canned beans as a base. I always have them in my pantry, they require no cooking, and are full of protein to fill you up. You can add in any ingredients you have on hand: veggies from the fridge, pantry staples like sun dried tomatoes or olives, or leftover fresh herbs. Throw together an easy dressing (I definitely recommend the lemony vinaigrette from this recipe) or even just use olive oil. You’ll be done with dinner in under 10 minutes.
For more recipes like this, see my Kale and Cannellini Bean Salad or Farro Salad with Roasted Tomatoes.
Use this lemony artichoke, arugula and lentil salad as a quick weeknight meal like I did, or serve it as an incredibly easy but delicious and impressive side dish.
Lemony Arugula + Artichoke Lentil Salad
Ingredients
For the Lemony Vinaigrette
- 1 clove garlic, grated
- 1 tsp dijon mustard
- 6 tbsp olive oil, extra virgin
- 2 tbsp lemon juice
- 1 tsp lemon zest
- salt and pepper to taste
For the Lentil Salad
- 1 batch Lemony Vinaigrette see recipe
- 1 lb cooked lentils
- 4 oz arugula
- 4 oz marinated artichoke hearts
- 1/4 cup shaved parmesan cheese, plus more for topping
- salt and pepper to taste
Instructions
For the Lemony Vinaigrette
- Combine garlic, mustard, olive oil, lemon juice and zest and salt and pepper in a bowl or jar. Whisk or shake well to combine and emulsify dressing.
For the Lentil Salad
- Add all ingredients to a large salad bowl and mix well. Top with extra shaved parmesan for serving. The salad can be mixed and stored in the fridge for up to 2 days.
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