Lentil Salad

Serves 2-4

If you can, try to find the French lentils known as puy. Although sometimes described as green, they are a brownish color. While difficult to find in the supermarket, they are often sold in higher end grocery or health food stores. Otherwise use lentils labeled as green. Whichever you use, don’t overcook.

½ cup dried lentils, preferably French
1 lemon
½ t Dijon mustard
2 garlic cloves, minced
¼ t each salt and pepper
¼ cup olive oil
4 cups baby arugula or baby spinach
1 ½ cup heirloom tomatoes
3 green onions, thinly sliced
2 T chopped fresh parsley or basil
Crumbled goat or feta cheese (optional)

In a large saucepan, bring about 4 cups water to a boil. Add lentils, reduce heat to a simmer. Stirring occasionally, cook until lentils are just tender, but not mushy, about 15 minutes.
Meanwhile, finely grate lemon peel into a small bowl, then squeeze in 2 T lemon juice. Whisk in Dijon, garlic, salt and pepper, then oil. Drain lentils and place in a large bowl. Stir with half the lemon mixture. Cool lentils to room temperature.
Slice large cherry tomatoes into quarters or halves. Add to cooled lentils along with arugula, green onions, herbs and remaining lemon mixture. Toss, adding salt or pepper if needed. Serve sprinkled with cheese if using.