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🥗 Creamy Arugula Lentil Salad with Hummus

307 kcal · 30 min · 4 servings

Creamy Arugula Lentil Salad with Hummus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lentils thoroughly under cold water.
  2. 2. Place the lentils in a pot and cover them with about 700 milliliters of water.
  3. 3. Bring the water to a boil and cook the lentils on medium heat for about 25 minutes until soft.
  4. 4. Meanwhile, peel the garlic cloves and slice them thinly.
  5. 5. Wash the parsley and shake off excess water.
  6. 6. Wash the arugula and spin it dry in a salad spinner.
  7. 7. Cut the lemon in half and squeeze out the juice.
  8. 8. Heat one tablespoon of olive oil in a frying pan over medium heat.
  9. 9. Fry the garlic slices for about 1 minute until golden brown.
  10. 10. Add the arugula to the pan and fry it on high heat for about 2 minutes.
  11. 11. In a small bowl, mix the hummus with one tablespoon of lemon juice.
  12. 12. Season the hummus mixture with salt, pepper, and cumin to taste.
  13. 13. Drain the cooked lentils and rinse them with cold water to cool them down.
  14. 14. Place the cooled lentils in a large bowl.
  15. 15. Toss the lentils with three tablespoons of olive oil, one tablespoon of lemon juice, salt, and pepper.
  16. 16. Gently fold the warm arugula into the lentils.
  17. 17. Spread the seasoned hummus mixture onto a serving plate.
  18. 18. Place the arugula lentil salad on top of the hummus.
  19. 19. Garnish the dish with fresh parsley and serve immediately.

Nutrition per serving