Lentil Salad with Lemon, Fresh Herbs & Arugula

1-1/2 c. green lentils, rinsed

3 c. low-sodium vegetable broth

Zest of 1 lemon

Juice of 2 lemons

2 cloves garlic, peeled and minced

1/2 c. finely chopped cilantro

2 T. finely chopped mint

4 green onions, white and green parts, finely chopped, plus more for garnish

Salt and black pepper to taste

4 c. arugula

Place the lentils in a medium saucepan with the vegetable broth and bring to a boil over high heat. Reduce heat to medium, cover, and cool 35-45 min. or until lentils are tender but not mushy.

Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt and pepper, and mix well.

To serve, divide the arugula between 4 plates. Spoon the lentil salad on top and garnish with freshly chopped green onions.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 70.