gluten free, vegetarian, vegan, dairy free

What You’ll Need:

1 c whole (not split) lentils

For the dressing:

¼ c olive oil

½ tsp sea salt

2 tsp curry powder

¼ tsp ground coriander

½ c almond slivers

½ large red onion, minced

6-ish ounces baby arugula

Pour lentils into a medium saucepan. Fill with water, place on medium heat.

Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender.

While lentils cook, mince onion & whisk ingredients for dressing in a medium-large bowl. Add prepared onion & arugula; toss in dressing.

Drain cooked lentils & rinse with cool water. Toss with dressing, onion & greens.

This salad is great eaten strait away, but also amazing after the flavors marry. Divide into (4) containers for easy grab & go lunches all week long, or store covered in the fridge!

Serves 4.