Lentils are a great source of fibre and very low in fat. They are relatively quick to cook, and this salad can be eaten as either a main dish or a side dish. Feel free to add more or less of any of the salad ingredients as you like. I sometimes like to just put a few spoons of the lentils on top of a large bowl of arugula… you can’t go wrong with this combination of flavors.
- 2-3 cups lentils
- 2 cups arugula
- 1/4 cup dry cranberries
- 1/4 cup feta cheese
- 1/2 large bell pepper, finely chopped
- 3 tbsp oil (grape seed/olive/ avocado)
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tbsp water
- 1 tsp honey
- 1/8 tsp salt
Rinse lentils and place them in a pot of lightly salted water; bring to a boil. Reduce heat to a simmer and cook about 15 minutes. Lentils must be soft but not mushy. Drain lentils and rinse with cold water to cool.
While the lentils are cooking, mix all the dressing ingredients together and set aside.
When lentils are cool, mix them with arugula, feta, dry cranberries and bell pepper. Pour on the dressing.
Stir to combine and enjoy!