Arugula Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked lentils, arugula, goat cheese, and almonds dressed with olive oil and lemon. The dish is protein-rich and works well as a light main course or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup Puy Lentils
- 1/3 cup diced spring onions
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoons minced fresh marjoram
- 5 to 6 heaping handfuls of baby arugula
- 2 ounces goat cheese
- 1/4 cup slivered or sliced almonds
- Dressing
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon lemon zest
- Salt and Pepper to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 544mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 153mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.