Black Lentils over Baby Arugula

​The truth is I have been meaning to post this recipe for months.  It has great texture and flavor combinations.  It is sweet and bitter, warm and cold, crisp, soft and chewy. Give it a try this week and let me know how you liked it.  

Note:  Black lentils may be found in a store such as Whole Foods or online at​


1/2 cup black lentils, raw, rinsed clean

1 clove garlic, raw, finely chopped

1 small sweet onion

1 T low sodium vegetable broth or water

1 1/2 cups low sodium, organic vegetable broth

1 t balsamic vinegar

1 t extra virgin olive oil

to taste salt

to taste pepper

2 cups baby arugula, washed, and ready to serve

Simple Steps

Step One:

In a medium stock pot, saute´ onion and garlic in vegetable broth or water until soft.

Step Two:

Add lentils and vegetable broth to pot. Bring to a boil and lower heat to a simmer. Simmer uncovered for 30 minutes or until broth is absorbed and lentils are al dante´.

Step Three:

Season lentils with balsamic vinegar, olive oil, salt and pepper.

Step Four:

Serve warm lentils over a bed of baby arugula and garnish with fresh chopped tomato.

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