Lentil Arugula Salad with Tomato and Dill Recipe | Dierbergs Markets
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Cooking tools:
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 cups water
- 1 cup dried lentils
- 1 large clove garlic, minced
- ¼ cup Dierbergs extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 package (¼ ounce) fresh dill, snipped (¼ cup)
- 1 carton (12 ounces) grape tomatoes, quartered
- ⅓ cup sliced green onion
- 1 container (5 ounces) baby arugula
- Coarse salt
- freshly ground black pepper
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