Lentil Salad with Lemon and Fresh Herbs

3 c. low-sodium vegetable broth
1-1/2 c. dry French lentils, rinsed and drained
2 lemons
1/2 c. finely chopped green onions
1/2 c. finely chopped fresh cilantro
2 T. finely chopped fresh mint
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
4 c. arugula

In a medium saucepan, bring broth and lentils to boiling; reduce heat to medium. Cook, covered, 25-30 minutes or just until lentils are tender; drain. Transfer lentils to a large bowl.

Remove 2 t. zest and squeeze 6 T. juice from lemons. Stir lemon zest, lemon juice, scallions, cilantro, mint, and garlic into lentils. Season with salt and pepper. Serve over arugula.

Makes 8 c.

Adapted from ForksOverKnives.com.