Herb Lentil Salad with Fresh Arugula
Lemon Herb Lentil Salad with Fresh Arugula
1 cup dried lentils
1 fresh squeezed lemon
2 tablespoons white balsamic vinegar
2 garlic cloves, crushed
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
½ teaspoon cumin
½ teaspoon of sea salt
Fresh cracked pepper to taste
¼ cup extra-virgin olive oil
1 cup grape tomatoes, halved
1 Hothouse cucumber, peeled, seeded and diced
1/2 sweet onion, sliced
2 cups fresh garden arugula
1/2 cup crumbled feta or goat cheese (optional)
Place rinsed lentils in a large saucepan and cover with water to 2 inches above lentils. Bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender. Drain well.
In a separate bowl, combine white balsamic vinegar, lemon juice, garlic, rosemary, thyme, cumin, salt, and pepper in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend.
In a large bowl, drizzle vinaigrette over cooked lentils and gently toss. Add in tomatoes, cucumbers, onions, arugula, and stir. Top with crumbled cheese to serve.
