This bright and fresh salad brings together lentils and peppery arugula with lemon, red wine vinegar, red onion, and feta. It's great as a main dish paired with pita bread and hummus or as a side with grilled meat, chicken, or fish.
This recipe can easily be doubled for feeding a larger group and can also be partially pre-prepped. The seasoned lentils and pickled red onions can be made ahead of time and then, just before serving, you can make the dressing and combine everything together.
The completed, dressed salad can be eaten as leftovers, but just be mindful that the arugula will wilt from hanging out with the vinegar, so it will have a different texture and appearance. If you'd prefer for that not to happened, you can mix up individual portions of salad as you go.