Arugula Lentil Salad

Ingredients

• 1 cup French green lentils

• 1 bay leaf

• ¼ cup high quality virgin olive oil

• 2 medium shallots, thinly sliced

• 5 garlic cloves, thinly sliced

• ½ cup pine nuts

• ½ cup sliced almonds

• 2 medium lemons, zested and juice of one lemon, to taste

• ½ Tsp red pepper flakes

• ½ teaspoon salt

• 1 ½ tablespoons champagne vinegar, more to taste

• 1 ½ cups fresh soft herbs including basil, mint, and parsley, chopped

• 1 package of arugula

Instructions

1. Cook lentils according to package instructions with bay leaf, making sure to salt the water generously before cooking.

2. In a large skillet, heat olive oil over medium heat, then add shallots and garlic, and cook for a few minutes, making sure not to burn.

3. Add the nuts and continue to cook for a few minutes, stirring to ensure they don’t burn.

4. Turn heat off and add the lemon zest, salt, and chili flakes. Continue to stir.

5. Add lentils to the pan and stir in additional salt to taste along with champagne vinegar, lemon juice, and fresh herbs.

6. In a large bowl, add arugula (you may want less than one whole package) along with lentil mixture. Add more, salt, pepper, lemon juice, to taste.

Adopted by RainbowPlantLife