This is a dish that can be made on the fly. Easily substitute your favorite vegetables for what is on hand and you will have a hearty and savory main meal salad quicker than you can say Meatless Monday!
1 C french lentils, green or black
2 C vegetable stock
2 TBs olive oil
1 large red pepper, diced
3 carrots, diced
1 small sweet onion, diced
1 jalapeño pepper, diced
2 TSPs sea salt
2 TSPs freshly ground pepper
1 TSP cumin
1 TSP Herbs de Provence
3 TBs fresh lemon juice
Bring two cups of vegetable stock and one cup of rinsed lentils to a boil. Simmer for about 20 minutes. (Note: Using low-sodium or no-sodium stock allows you to manage the amount of seasoning in the dish!) Add one teaspoon of the salt and pepper and the lemon juice and taste. The lentils should be very moist, having created its own sauce.
In the meantime, wash and dice the vegetables. Again, using what you have on hand, one could easily substitute celery or a yellow pepper or a few cloves of garlic for flavor instead of an onion.
Heat the olive oil in a pan on medium-high and add the vegetables, starting with the carrots. They will need to cook longer to soften properly, about five minutes. (Note: Leaving them in the pan for a minute or two before stirring will allow them to brown and sweeten!) Add the peppers and onion and cook another five minutes, stirring occasionally. Add the remaining seasonings and stir well.
Place a healthy handful of the baby arugula on the plate and spoon the lentils and vegetables on top. Add a dash of Herbs de Provence and more freshly ground pepper. This will easily serve four as a lunch or two hungry people for dinner. Add a cup of soup or a freshly toasted baguette on the side for a delicious and satisfying choice on the menu. Enjoy!
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