Warm Lentil and Arugula Salad



1 cup dry lentils

2 ½ cups vegetable stock

2 cloves garlic, minced

¼ tsp red pepper flakes

4 cups arugula (spinach is a good substitute)

½ onion, thinly sliced

1 pint grape or cherry tomatoes, sliced in half

1 wedge Parmesan cheese ( or use what you like) shaved with a vegetable peeler

¼ cup balsamic vinegar – flavored if preferred

Salt and pepper to taste


Bring broth, lentils, garlic and red pepper flakes to a boil.

Lower heat to a simmer and cook until tender, about 40 minutes depending on the size. (Can be done ahead and reheated)

To serve: Put a scoop of lentils on each of 4 plates. Top each with 1 cup arugula, onions, tomatoes, cheese, and drizzle with vinegar. Sprinkle with salt and pepper. Enjoy!

© Deer One Publishing 2021