lentil, arugula, salad, chef steps, recipe, meal prep

Lentil and Arugula Salad

Kalamata olives add briny notes to this vegetarian dish.

The key to upgrading salads is an excellent dip, says Dana Tough, a Seattle-based chef developer at ChefSteps. This recipe calls for romesco sauce, a bright red pepper-based dip traditionally made with almonds. While a store-bought one is great for saving time, if you’re looking for more complex flavor try this version made with toasted hazelnuts and pistachios, suggests Tough.


  • ½ cup sous vide lentils
  • 1 ¾ ounces arugula
  • ½ cup zucchini, diced
  • 15 Kalamata olives, cut in half
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 4 tablespoons romesco sauce
  • Salt
  • Pepper


  1. In an airtight container, combine the lentils, arugula, zucchini, Kalamata olives, olive oil, and lemon juice. Place the romesco sauce in a separate airtight container. Store everything in the fridge.

At your desk:

  1. Drizzle the lentil and arugula salad with romesco sauce. Season with salt and pepper as desired.