– French green lentils or Black Beluga lentils – Kosher salt + freshly cracked black pepper – Bay leaf – Extra virgin olive oil – Shallots – Garlic cloves – Pine nuts – Lemons – Aleppo pepper – Sea salt – Champagne vinegar – Fresh soft herbs such as basil, mint, parsley, and/or cilantro – Arugula
Meanwhile, saute the shallots and garlic over medium heat. Cook until the shallots are just starting to get some color. Add the pine nuts to the pan. The heat will bring out their natural oils, bringing a beautiful nutty flavor to the salad that you wouldn’t get from raw nuts.
Now stir in the lemon zest, chile flakes, and flaky salt. Toss for 30 seconds, then transfer the mixture to a bowl to prevent them from cooking further.
While the lentils are cooking, chop the fresh herbs. Add the cooked lentils to the bowl with the aromatic oil. Toss with salt and pepper, then add the vinegar, lemon juice, and fresh herbs. Toss it all together and adjust the flavor to your taste.
To finish, add the fresh arugula and use tongs to incorporate them into the lentil salad. Season with a little salt and pepper as needed, then serve!