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 Amazon.com.
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
In a medium stock pot, saute´ onion and garlic in vegetable broth or water until soft.
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´.
Season lentils with balsamic vinegar, olive oil, salt and pepper.
Serve warm lentils over a bed of baby arugula and garnish with fresh chopped tomato.
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