Arugula Lentil Salad

• Vegetarian
• Gluten free

• Produce

  • 142 g Baby arugula
  • 1 cup Cherry tomatoes
  • 1 Garlic cloves
  • 1 cup Green lentils, Whole
  • 1/2 Red onion

• Condiments

  • 1 tbsp Lemon juice

• Oils & Vinegars

  • 3 tbsp Canola oil
  • 1 tbsp Vinegar

• Dairy

  • 150 g Feta

• Liquids

  • 2 1/2 cups Water

Found on mangoabouttown.com

Description

Ingredients

• 1 cup whole, green lentils
• 2.5 cups water
• 1 cup cherry tomatoes, sliced in half
• 1/2 red onion, chopped
• 150g feta, crumbled
• 142g Baby Arugula (approx. 5 cups) - or your favourite mixed greens
• 3 Tbsp Canola Oil
• 1 Tbsp Vinegar (Apple Cider or Rice Wine work well)
• 1 Tbsp Lemon Juice
• 1-2 garlic cloves, minced or pressed

Directions

• Combine water and green lentils in a pot over medium heat. Cook lentils for 15-20 minutes. Add a pinch of salt near the end of cooking time. Set aside to cool. In a small container combine dressing ingredients and combine. In a medium bowl combine cherry tomatoes, red onion, feta, and cooled lentils. Add dressing and mix to combine. Serve on top of a bed of arugula.