"This lentil salad with arugula and feta cheese makes a great lunch or light dinner! Toss with a sherry vinaigrette, red onions, dried currants, and chopped cilantro...."
INGREDIENTS
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2 tablespoons sherry vinegar
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1 teaspoon coriander seeds, coarsely crushed in a mortar or with a rolling pin (or 1/2 teaspoon ground coriander)
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1 teaspoon ground sumac (optional), plus more for garnish
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1/8 teaspoon salt
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Fresh black pepper
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5 tablespoons olive oil
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Salt and pepper to taste
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1 cup small dried lentils, such as French green lentils
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Salt and pepper to taste
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1/4 cup pine nuts
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1/4 red onion, thinly sliced
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1/4 cup dried currants
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1/4 cup chopped fresh cilantro
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2 bunches (about 6 cups) arugula
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12 cherry tomatoes, halved
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3 ounces (about 2/3 cup) feta cheese, crumbled