Naturally flavorful black lentils are tossed with fresh arugula, olives, and a simple lemon vinaigrette to make this low-effort, high-amazingness lentil salad.
Rinse the lentils, picking out any stones or shriveled pieces. Add the lentils to a saucepan along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for about 25 minutes or until tender but still holding their shape. Add more liquid if needed. After cooking, drain any excess liquid. If you have time to spare, transfer them to the fridge to cool completely.
Add all of the ingredients to a jar, close the lid, and shake well to combine. Alternately, whisk together well in a bowl until emulsified. Add more salt to taste (I use 1/2 tsp total).
Add all of the ingredients except for the dressing to a bowl. Gently fold together to combine. Drizzle with about 1/2 the dressing, gently stir to combine, and taste for seasoning and dressing. Add more dressing to taste as desired. Best served cold if you have time to wait, but also delicious slightly warm or at room temperature.
RAISINS: Maybe raisins sound weird to you, but they're definitely amazing at adding a hit of sweetness to this dish. That said, if you can't stomach the thought of raisins here, I recommend substituting either (1) chopped marinated sundried tomatoes or (2) chopped roasted red peppers, both of which will provide some sweetness in raisins' place.
NUTRITION: Nutrition facts use 2/3 of the dressing.
Secretly Amazing 30-Minute Lentil Salad originally printed from https://yupitsvegan.com/lentil-salad/ March 31, 2019