Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
35 Mins
Serves 6

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.

How to Make It

Step 1

Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.

Step 2

Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.

Step 3

Combine oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Set aside 2 tablespoons oil mixture. Add lentils, bell pepper, onions, and celery to remaining oil mixture; toss gently to coat. Place reserved 2 tablespoons oil mixture and arugula in a large bowl; toss to coat.

Step 4

Place about 3/4 cup lentil mixture and about 1 cup arugula mixture on each of 6 plates. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle evenly with remaining 1/8 teaspoon black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Napes77's Review

January 12, 2014
I have made this twice now and my husband and I both love it! Quite easy to make and as one other reviewer said, very adaptable. I did not have enough celery this last time, so substituted with chopped carrot and because I don't like peppers I used grape tomatoes instead. My husband does not like eggs in his salad, so left it off for him. Very good and very healthy!

smithker's Review

November 13, 2013
I liked this recipe very much. It was easy and the dressing was tasty. Sadly my husband informed me he does not like lentils. I'll probably make this again, but maybe substitute some kind of bean.

LDombeck's Review

October 14, 2013
Really good, hearty salad. My boys (5&7) ate it right up. They loved the egg. I don't have soft-cooked eggs much, but it was good in this. Plus it was a really good dressing to use just in general.

scrappyjam's Review

September 23, 2013
I made this on Saturday when I was low on groceries. I substituted red kidney beans from a can for the lentils, used regular lettuce for the arugula and had no celery so I skipped that. The salad tasted very good and was easy to make. I'll keep this recipe on hand for other times when I haven't gotten to the supermarket because it was tasty, low in calories and very adaptable.

Limilley's Review

September 23, 2013
Quite a delicious, meatless recipe. I was happily surprised and the egg was delicious. I'll be making this again for meatless Monday.