Have Questions? Visit our FAQs

French Lentil Salad with Walnuts and Arugula

Recipe Courtesy of: Cooking for Luv

This versatile salad is perfect for lunch or dinner


2 cups De Puy (or black lentils), dry

5 cups vegetable broth

1 cup toasted walnuts

1 cup packed arugula

2 tablespoons torn fresh tarragon leaves

1 teaspoon kosher sea salt


Tofu Ingredients

8 ounces extra firm tofu

1 tablespoon fresh lemon juice

½ teaspoon kosher sea salt


Dressing Ingredients

1/4 cup extra virgin olive oil

¼ cup tarragon vinegar (or ¼ cup white wine vinegar plus 1 tablespoon dried tarragon leaves)

¼ cup Vegenaise

2 tablespoons finely diced shallot

1 teaspoon country dijon mustard

½ teaspoon kosher sea salt



  1. Combine rinsed and sorted lentils with broth and bring to a boil. Turn down heat and simmer with lid tilted for about 15 minutes, until just tender (Do not overcook or your salad will be mushy). Drain and rinse under cold water. Set aside to dry.
  2. While lentils are cooking, drain and crumble your tofu and place between two layers of paper towels or a tea towel on a baking sheet. Place a heavy weight on top (a cast iron skillet or a pan with books works) for about 20 minutes. Transfer dried tofu to a mixing bowl and combine with lemon juice and salt.
  3. Combine all dressing ingredients in a mason jar and shake to mix (or whisk in a bowl)
  4. Toss lentils, arugula, and walnuts with dressing. Gently fold in tarragon leaves and tofu.
  5. Let sit for at least a half hour in the fridge before serving to let the dressing soak into the lentils. Season again with salt. Serve cold or at room temperature.