MA Mustardy Lentil Salad with Arugula & Feta

What You’ll Use

Parsley 

Maple walnuts 

Whole-grain mustard 

Meyer lemon vinaigrette

Arugula 

Cooked lentils 

Feta cheese

Par-baked baguette

Pick a handful of parsley leaves and toss the stems. Roughly chop the maple walnuts. Whisk together 2 tablespoons of whole-grain mustard with about ⅓ cup of the Meyer lemon vinaigrette. In a large bowl, combine about 3 cups of the arugula with the lentils, feta, walnuts, and mustardy vinaigrette, and toss to combine. Toast the remaining baguette. Pile the salad on plates, sprinkle with parsley, grind with pepper, and serve, with the baguette on the side.

Make-Ahead Instructions

Step 1 

To prep the lentil stew, chop 2 cloves of garlic. In a large pot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. 

Step 2

Add 3 cups of the broth, the tomatoes, ¾ cup of the dried lentils, and 1 bay leaf. Bring to a boil, turn down to a simmer, cover, and cook until the lentils are tender, 30 minutes. Add more broth to thin the soup as necessary, and season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate. 

Step 3 

To prep the lentil salad, in a saucepan over high heat, combine 1 cup of the dried lentils with 3 cups of water. Bring to a boil, turn down to a simmer, and cook until the lentils are tender, 20 to 25 minutes. Drain and season to taste with salt. Let cool, transfer to a container, and refrigerate. 

Step 4

To prep the pizza, cut or tear the mushrooms into florets. Slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Let cool, transfer to an airtight container, and refrigerate. 

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.

Contains: milk, eggs, tree nuts, wheat, soy.