Lemon Lentil Edamame and Feta Salad

Description

Green lentils cooked just to the point where they hold their shape, plus two cups of shelled edamame for sweetness and snap. Cucumber and baby arugula keep it fresh, dill and mint make it smell incredible, and a lemon zest dressing with crumbled feta ties everything into a genuinely filling vegetarian lunch.

Instructions

1. 1Equipment: a 3-quart saucepan, a second small saucepan, a fine-mesh strainer, a rimmed sheet pan or large plate, a cutting board, a chef's knife, a large mixing bowl, two large spoons, a small jar with a tight-fitting lid, a microplane or fine grater, measuring cups, measuring spoons, 4 divided meal prep containers, 4 small covered cups for the dressing, and 4 small bags or containers for the arugula if the meal prep containers do not have separate compartments.
2. 2Pick through 1 cup dry green or French lentils and remove any small stones or damaged pieces. Rinse them well. Add them to the 3-quart saucepan with 3 cups water, 1 bay leaf, and 1/2 teaspoon of the kosher salt. Bring to a full boil over high heat, then reduce to a gentle uncovered simmer.
3. 3Simmer the lentils 20 to 25 minutes, checking at 18 minutes. They are ready when tender all the way through but still holding their round shape rather than splitting open. Drain them in the strainer, discard the bay leaf, and spread them over the rimmed sheet pan or large plate. Let them cool for about 10 minutes, until no longer steaming.
4. 4While the lentils cook, fill the small saucepan with enough water to cover the edamame and bring it to a boil. Add 2 cups frozen shelled edamame and boil 3 to 4 minutes, until bright green and tender-crisp. Drain in the strainer, rinse briefly under cold water, and shake well.
5. 5Dice 1 large English cucumber into about 1/4-inch pieces. Thinly slice the 3 scallions, chop 1/3 cup fresh dill, and chop 1/4 cup fresh mint. Finely grate the lemon zest before squeezing the juice.
6. 6In the small jar, combine 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons finely grated lemon zest, 1 teaspoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Seal and shake hard for about 20 seconds, until pale and lightly creamy. Divide it evenly among the 4 small covered cups.
7. 7Add the cooled lentils, drained edamame, diced cucumber, sliced scallions, dill, and mint to the large mixing bowl. Toss gently until evenly combined. Add the 5 ounces crumbled feta and gently stir it through with only a few gentle turns so visible pieces remain.
8. 8Divide the lentil and edamame mixture evenly among 4 meal prep containers. Divide the 3 cups baby arugula among separate compartments or small bags so the leaves stay dry and crisp. Keep the dressing cups separate.
9. 9Cover all components and refrigerate promptly. Do not add the arugula or dressing to the lentil mixture until serving, because both will soften during storage.
10. 10To serve, add one portion of arugula to one portion of the lentil mixture. Stir the dressing well, or shake it if the cup is tightly sealed and leakproof. Pour it over the salad and toss with two or three light turns. Serve chilled or at cool room temperature. Do not reheat this salad.

Tips and Tricks

1. 1

   Check Lentils Early: Start tasting at 18 minutes. Two minutes is the difference between lentils that hold their shape and lentils that turn into dal in your salad bowl.

2. 2

   Zest Before Juicing: Always zest the lemons first. Once they are cut and squeezed, there is nothing left to grip against the microplane.

3. 3

   Shock the Edamame: A quick cold rinse after boiling keeps the beans bright green and snappy instead of dull and soft.

4. 4

   Arugula Goes in Last: Fold the greens in with two or three turns only, right before serving, so they stay lofty instead of collapsing into the warm lentils.