Lentil Salad

Servings 4 Serves


  • 2 cups cooked brown lentils
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1 medium shallot minced
  • 1 cup cherry tomatoes quartered
  • 1/2 cup Kalamata olives pitted and sliced
  • 1 small cucumber peeled and diced
  • 3 large handfuls arugula
  • sea salt and freshly ground black pepper to taste


  • Combine all ingredients in a large bowl. Toss until fully combined, season with salt and pepper to taste, and serve!
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