Warm Lentil Salad with Arugula & Feta Kit

What You Get

Lentils

Par-baked baguette

Parsley

Maple walnuts

Meyer lemon vinaigrette

Arugula

Feta cheese

What You'll Need

Salt & freshly ground pepper

Step 1

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.

Step 2

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.