Ingredients
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
Directions:
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!