Planet Green
READ MORE ABOUT:
Ingredients
2 cups beluga lentils
2 cups arugula
1/2 red onion, diced
1 clove garlic sliced
2 tomatoes chopped
1 sprig thyme
1 bay leaf
Salt and pepper
Method:
Sauté onion, garlic, thyme and bay leaf in 1 tbsp olive oil. Once the onion acquires a bit of color add lentils and salt and pepper. Stir. Add 5 cups of water or veggie stock and bring to a boil before reducing to a simmer and cooking, covered for 45 min. Allow the lentils to cool in their liquid and then strain. Fold in tomatoes and arugula and serve.
