Please enable javascript in your browser to view this site!

Warm Lentil Salad with Arugula

Active Time: 35 minutes / Cook Time: 35-40 minutes / Total Time: 45-50 minutes

Makes 4 servings

Warm Lentil Salad w Arugula.JPG


  • Salad:
    • 2 teaspoons ghee
    • 1 medium onion, chopped
    • 1 stalk celery, thinly sliced
    • 1 teaspoon fine sea salt, divided
    • 1 clove garlic, minced
    • 1 ¼ cups brown or French green lentils, soaked overnight if possible*, drained and rinsed
    • 4 cups water
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 2 roasted red peppers, thinly sliced
    • 1 cup shredded carrot, from about 1 large
    • ¼ cup chopped mint
    • ¼ cup chopped parsley
    • 4 radishes, diced, divided
    • 1 small cucumber, seeded and diced, (peeling optional) divided
    • 6 cups arugula
  • Dressing:
    • ½ cup tahini
    • 2 garlic cloves
    • ½ teaspoon fresh ground pepper
    • 1 tablespoon olive oil
    • Zest of 1 lemon
    • Juice of 1 lemon (about 2 tablespoons)
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon fine sea salt
    • ½ teaspoon raw honey
    • 2 teaspoons tamari
    • 1/2 cup water


  1. In a large saucepan, heat the ghee over medium. Add the onion, celery, and ¼ teaspoon salt. Cook, stirring often, until the vegetables are soft and the onions are beginning to turn golden brown, 10-15 minutes. If the vegetables are cooking too quickly, add water by the tablespoon as necessary.
  2. Stir in the garlic and cook, stirring, for one minute.
  3. Add the lentils, water, ¾ teaspoon salt, bay leaf, and thyme sprigs and bring to a boil. Reduce the heat, cover, and simmer for 15-25 minutes, or until the lentils are tender (depending on the type of lentils you use, they will cook at different rates; start checking on the early end).
  4. While lentils cook, add all ingredients for the dressing, except water, to a food processor. Begin to process and add water slowly (up to 1 cup if you prefer a thinner dressing) until smooth and creamy.
  5. Drain the lentils, discard the bay leaf and thyme sprigs, and transfer to a large bowl. Immediately toss with ¼ cup Tahini Caesar Dressing.
  6. Stir in roasted bell peppers, carrot, mint, parsley, and half each of the radish and cucumber.
  7. Place 1 ½ cups arugula on each of two plates, and top with ¼ of the lentil mixture. Sprinkle ¼ of remaining radishes and cucumbers over each salad and drizzle each with 1 tablespoon of the dressing. Serve.
  8. Package remaining salad and dressing (about 1 tablespoon per person) in airtight containers for lunches tomorrow. This salad is good cold, at room temperature, and slightly warmed.
  9. Leftover dressing can be stored in the fridge for up to 1 week.

*Soak lentils in 3 cups warm water in a bowl overnight