When I got this recipe in my inbox last week I decided immediately that I had to try it. Packed with vitamins K and C, sweetened by roasted red peppers and balsamic vinegar, popping! with fresh garlic and basil, and bittered by arugula, this dish has it all.
I decided to let this salad be the star of our dinner so I served it with simple grilled pork chops. What a great choice. The pork was perfectly mild in comparison, and only spiced with a bit of salt and pepper and an herb concoction (milk thistle, Italian herbs, garlic, pepper, cayenne & hot peppers) from a local herbalist.
- 3/4 cup dried green lentils
- 1 cup water
- 1 cup chicken or vegetable stock
- 3 oz roasted red peppers, chopped
- 2 tablespoons finely minced onion
- 2 medium cloves garlic, pressed
- 1/2 cup chopped fresh basil
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil, divided
- salt and black pepper to taste
- 1 bunch arugula
- Wash lentils, remove any foreign matter, and drain (this step is serious business as there can be chunks of rock in with them and you can crack a tooth)
- Combine lentils, water, and stock in a small saucepan and bring to a boil, then reduce heat,and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.
- Mince onion and press garlic and set aside
- Once the lentils are cooked, drain the excess water, and lightly rinse under cold water, then drain again
- Place the lentils in a bowl and add peppers, onion, garlic, basil, vinegar, and 1 tablespoon olive oil
- Season with salt and pepper to taste
- Marinate for at least 1 hour before serving (this does even better with an overnight in the fridge if you have that kind of time)
- Toss the arugula with the remaining tablespoon of olive oil, the juice of a lemon, salt and pepper
- Serve on a plate topped with the lentils
Recipe adapted from World’s Healthiest Foods