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 broth
3 oz roasted red peppers, chopped
2 TBS finely minced onion
2 medium cloves garlic, pressed
1/2 cup chopped fresh basil
3 TBS balsamic vinegar
1 TBS fresh lemon juice
2 TBS 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 broth in a small saucepan. Bring to a boil. 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. Drain again.
- Place the lentils in a bowl and add peppers, onion, garlic, basil, vinegar, and 1 TBS 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