Another great recipe to kick off the week!
Super tasty and easy to make. Especially if you’ve never cooked lentils before, definitely go for this!
Lentil Salad with Tomatoes, Zucchini, and Arugula
Servings: 4
Ingredients
- 1/4 pound zucchini, diced
- 1 teaspoon salt, divided, plus more to taste
- 1 cup lentils
- 3 tablespoons finely chopped chives
- 1 clove garlic, minced
- 2 tablespoons olive oil, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1/2 pound cherry tomatoes, cut in half
- Juice of 1/2 lemon
- 1/2 cup torn arugula leaves
- 2 tablespoons toasted pine nuts
Directions
1. Place the diced zucchini in a bowl and sprinkle with 1 teaspoon salt. Toss to coat evenly and set aside to drain until the zucchini has begun to soften (the cut edges will appear slightly rounded), about 30 minutes.
2. Meanwhile, rinse the lentils under running water and add them to a large pot of boiling water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking, and turn them out into a tea towel to dry and finish cooling.
3. Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with salt and pepper; the mixture should be highly seasoned.
4. Stir in the zucchini, cherry tomatoes and lemon juice. Gently fold in arugula leaves. Throw in some pine nuts and serve at room temperature! Yum!
Know the facts! (per serving): 268 calories; 14 grams protein; 33 grams carbohydrates; 12 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol
Recipe source: LA Times – Food