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4.73 from 18 votes

Arugula Lentil Salad From Heaven

High protein, iron and fibre in exotic Arugula and Lentil Salad that’s healthy and vegan. Only 12 minutes to make with easy to find ingredients.
Course Salads
Cuisine Vegan
Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Calories 663kcal


  • ¾ cups cashews (¾ cups = 100 g)
  • 1 onion
  • 3 tbsp olive oil
  • 1 chilli / jalapeño
  • 5-6 sun-dried tomatoes in oil
  • 3 slices bread (whole wheat)
  • 1 cup brown lentils, cooked (1 cup = 1 / 15oz / 400 g)
  • 1 handful arugula/rocket (1 handful = 100 g)
  • 1-2 tbsp balsamic vinegar
  • salt and pepper to taste



  • Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
  • Dice up and fry the onion in one third of the olive oil for about 3 minutes on a low heat.
  • Meanwhile chop the chilli/jalapeño and dried tomatoes. Add them to the pan and fry for another 1-2 minutes.
  • Cut the bread into big croutons.
  • Move the onion mix into a big bowl. Now add the rest of the oil to the pan and fry the chopped up bread until crunchy. Season with salt and pepper.
  • Wash the arugula and add it to the bowl.
  • Put the lentils in too, and mix them all around. Season with salt, pepper and balsamic vinegar. Serve with the croutons.
  • Super tasty!



Serving: 317g | Calories: 663kcal | Carbohydrates: 64g | Protein: 25g | Fat: 41g | Saturated Fat: 7.3g | Trans Fat: 0.3g | Sodium: 494mg | Potassium: 474mg | Fiber: 17.5g | Sugar: 13.4g | Vitamin A: 400IU | Vitamin C: 33.8mg | Calcium: 100mg | Iron: 7.2mg