For this hearty salad, buy small gray-green Le Puy lentils from France (available at specialty markets). They have a slight peppery flavor and don’t fall apart after cooking. Pound the coriander seeds in a mortar or enclose them in a zipper bag and crush with a rolling pin.
|5||tablespoons olive oil|
|1||teaspoon coriander seeds, coarsely crushed|
|12||cherry tomatoes, halved|
|2||tablespoons sherry vinegar|
|Salt and pepper, to taste|
|1||cup small green lentils (such as
|¼||red onion, thinly sliced|
|¼||cup chopped fresh cilantro|
|2||bunches (6 cups) arugula, stemmed|
|3||ounces feta cheese, crumbled|
1. In a skillet over medium heat, heat 2 tablespoons of the oil with the coriander seeds. Add the tomatoes, cut sides down. Cook for 2 minutes, or until the tomatoes are slightly soft but still hold their shape. Remove the pan from the heat. With a slotted spoon, transfer tomatoes to a plate to cool.
2. Add the remaining 3 tablespoons of oil to the skillet. Stir in the vinegar, salt, and pepper. Leave to cool in the pan.
3. Bring a large saucepan of salted water to a boil. Add the lentils. Simmer over medium-low heat 18 to 20 minutes, or until they are tender but still hold their shape. Drain into a colander and without rinsing, transfer to a bowl.
4. Stir in the onion and 3 tablespoons of the oil mixture in the skillet. Cover and set aside to cool to warm room temperature.
5. Stir in the cilantro and cherry tomatoes.
6. In a serving bowl, toss the arugula with the remaining oil mixture. Spoon the lentils on top and sprinkle with the feta.
Sally Pasley Vargas