19 March, 2022
Arugula Lentil Salad
Arugula Lentil Salad
Ingredients
- ½ cup cashews
- 1 onion
- 1 tsp olive oil
- 1 jalapeño
- 4 sun-dried tomatoes in oil
- 3 slices bread (whole wheat)
- 1 cup brown lentils, cooked
- 1 bag arugula (150g)
- 2 tbsp balsamic vinegar
- salt and pepper to taste
- 1 small handful raisins
- 1 tsp maple syrup
Instructions
- Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
- Dice up and fry the onion in olive oil for about 3 minutes on a low heat.
- Move the onion mix into a big bowl.
- Chop the jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.
- Season with salt and pepper.
- Wash the arugula and add it to the bowl. Add the raisins.
- Put the lentils in
- Season with salt, pepper, maple syrup and balsamic vinegar.
- Finally, serve with the croutons mix.
Category
Justin
Salads
Vegetarian
Persons
2