Once the lentils are cooked, this salad comes together quickly. Mint and cilantro complement this dish well, but we have a hunch you’ll be making it so often you’ll want to try basil and tarragon for a nice change.
- 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.
- Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt, and pepper and mix well.
- To serve, divide the arugula among 4 individual plates. Spoon the lentil salad on top of the greens and garnish with freshly chopped scallions.
Photo by Chris Miller and Kristy Turner.
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