Lentils are one of our favorite plant-based mains: quick cooking and packed with protein. This salad is full of flavor with peppery arugula, tangy feta, and maple glazed walnuts.
Contains: milk, tree nuts, wheat.
What You Get
Meyer lemon vinaigrette
What You'll Need
Salt & freshly ground pepper
Preheat the oven to 375°F. 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. Slide one of the baguettes into the oven to toast, 8-10 minutes.
Meanwhile, pick the parsley leaves and toss the stems. Roughly chop the walnuts. In a large bowl, combine about 3 cups of the arugula with the lentils, feta, walnuts, and ⅓ cup of the meyer lemon vinaigrette, and toss to combine. Pile the salad on plates, sprinkle with parsley, grind with pepper, and serve, with the baguette on the side.