Greek Lentil Salad – Baked by Melissa

Ingredients

• 1 cup dry lentils
• 3 cups vegetable broth
• 3 bell peppers: red, orange, and yellow
• 3 Persian cucumbers
• 1 5 oz. package arugula, chopped
• 3-4 scallions, trimmed
• 1 cup whole Kalamata olives, chopped
• 1/3 cup olive oil
• Juice of 2 lemons
• 1/4 cup red wine vinegar
• 1/4 cup white miso paste
• 1/3 cup nutritional yeast
• 1 tablespoon dried oregano
• 2 garlic cloves, grated with a microplane
• 1/2 teaspoon salt
• A few turns of black pepper