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This easy Lentil Salad with Feta and Crispy Prosciutto tastes way more complicated than it is. A quick gluten-free lentil recipe that tastes and looks like it came from a restaurant!
Begin by carefully rinsing and straining the lentils. Bring 6 cups of filtered water to boil. Once boiling, add 2 cups of rinsed beluga lentils. Cover, lower to a simmer and cook for 15 to 20 minutes (check at 15) until lentils are bite tender (not soft).
Drain and set aside 1 cup for salad. Allow rest to cool and store in the fridge (for up to 3 days) or in the freezer for future meals.
Combine ingredients for dressing in a small mason jar or other glass far with a tight-fitting lid. Shake vigorously until well mixed.
Grab four salad bowls. Divide arugula up between four bowls. Sprinkle each bowl with salt and pepper.
Per Bowl: Add 8 halved tomatoes, 1/4 cup cooked lentils, and 1 ounce crumbled feta.
Drizzle each with 1/4 of dressing. Serve immediately and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.