Lentil Salad with Lemon and Fresh Herbs
Mint and cilantro complement this lentil salad well, but we have a hunch you'll make it so often you'll want to try basil and tarragon for a nice change.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
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)
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