Lentil Salad with Arugula and Feta

INGREDIENTS

2 tbsp

sherry vinegar

1 tsp

coriander seeds, coarsely crushed in a mortar or with a rolling pin (or 1/2 teaspoon ground coriander)

1 tsp

ground sumac (optional), plus more for garnish

1/8 tsp

salt

Fresh black pepper

5 tbsp

olive oil

Salt and pepper

1 cup

small dried lentils, such as French green lentils

Salt and pepper

1/4 cup

pine nuts

1/4

red onion, thinly sliced

1/4 cup

dried currants

1/4 cup

chopped fresh cilantro

bunches (about 6 cups) arugula

cherry tomatoes, halved

3 oz

(about 2/3 cup) feta cheese, crumbled