Prep Time: 5 minutes Cook time: 25 minutes
Ingredients:
2 cups dried green or brown lentils
1 medium red onion, diced
1/4 cup capers (diced if large)
2 cups fresh arugula
1 medium cucumber, chopped
1/2 cup chopped walnuts
1/4 cup feta cheese
Vinaigrette:
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp maple syrup
1 Tbsp dijon mustard
1 tsp salt
2 tsp pepper
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
Makes 12 servings (about 1/2 cup per serving).
Per Serving: 220 calories, 11 g fat, 23 g carbohydrate, 11 g protein, 5 g dietary fiber, 370 mg sodium.
Directions:
1. Rinse lentils and drain. Place in a pot and cover with about 3-4 inches of water, bring to a boil and reduce to simmer. Cook for 15-20 minutes (lentils should still be slightly al dente).
2. While the lentils are cooking, make the vinaigrette by whisking all ingredients together (or shaking in a jar with a tight-fitting lid).
3. When the lentils are cooked, remove from heat, drain and rinse under cold running water to stop the cooking process.
4. Add lentils to a large bowl and toss with the vinaigrette. Mix in the onion and capers.
5. Add arugula, cucumber, walnuts and feta just before serving.
Source: http://www.aicr.org/health-e-recipes/2017/lentil-salad.html
