Lentil Salad with Lemon and Fresh Herbs

By devogirl

Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but you could try basil and tarragon instead for a nice change.

Ingredients

• 1 1/2 cups green lentils, rinsed
• 3 cups Vegetable Stock (page23), or low-sodium vegetable broth
• Zest of 1 lemon and juice of 2 lemons
• 2 cloves garlic, peeled and minced
• 1/2 cup finely chopped cilantro
• 2 tablespoons finely chopped mint
• 4 green onions (white and green parts), finely chopped, plus more for garnish
• Salt and freshly ground black pepper to taste
• 4 cups arugula

Details

Adapted from google.com

Preparation

Step 1

1. Place the lentils in a medium saucepan with the vegetable stock and bring to a boil over a high heat. Reduce the heat to medium, cover, and cook for 35 to 45 minutes, or until the lentils are tender but not mushy.
2. Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onion, and salt and pepper and mix well.
3. To serve, divide the arugula between four individual plates. Spoon the lentil salad on top of the greens and garnish with freshly chopped green onion.