Lentil Salad with Lemon and Fresh Herbs - Forks Over Knives

Ingredients

• 1½ cups green lentils, rinsed
• 3 cups low-sodium vegetable broth
• Zest of 1 lemon
• Juice of 2 lemons
• 2 cloves garlic, peeled and minced
• ½ cup finely chopped cilantro
• 2 tablespoons finely chopped mint
• 4 scallions (white and green parts), finely chopped
• Sea salt
• Freshly ground black pepper
• 4 cups arugula (for serving)
• Scallions, chopped (optional, for serving)