Ingredients:
(serves 4)
1 cup green lentils
2 cups of water
2 tbps olive oil
1 diced shallot
1 tsp dried basil
3 cups of arugula
6 small vine tomatoes, chopped (or cherry tomatoes, halved)
1/4 cup chopped parsley
juice of 1 lemon
salt & pepper to taste
Directions:
Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and dried basil and cook until they are softened, around 2 minutes. Add the arugula and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper to taste, and serve.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and dried basil and cook until they are softened, around 2 minutes. Add the arugula and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper to taste, and serve.
