Ukrainian Salad of Lentils with Star Anise

butterfly Serves: 2-4

Written By Eydie Desser


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This dish was inspired by the renowned Chef Klopotenko from Ukraine, who created the heavenly combination of simmering  lentils with star anise….a warming spice that is alluring! We give it the Garden of Eydie treatment by eliminating butter, and adding refreshing orange juice, which pairs so well with star anise. Wild arugula adds a peppery and nutty element.  Make this recipe either a side dish or main entrée salad.  By the way, star anise is high in antioxidants, iron, vitamin C, calcium, potassium and magnesium!


  • 1 cup green lentils, washed well, and drained 
  • 1-2 star anise pods  (we used 1-½) 
  • juice of 1 orange, or more to taste 
  • 2-4 handfuls of wild arugula
  • freshly ground black pepper


Cook the Lentils:
  1. Pour 3 cups of water into a 3-quart pot, add the lentils and star anise pods.
  2. Bring the water to a boil over high heat then turn the heat down to low, and simmer for 20-25 minutes.  Check the lentils after 18 minutes to see if they are just cooked through.  If not, continue to simmer until ready, but not mushy.  Strain the lentils and reserve in a bowl.
Make the Salad:

Squeeze orange juice over the lentils and add black pepper. Mix in the arugula, and squeeze more orange juice as needed.

Serve and be surprised by this super special, healing, star anise infused dish.

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