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Lentil Salad with Lemon and Fresh Herbs

Forks Over Knives
  • 45 minutes
  • Serves 4

INGREDIENTS

4 cups

Arugula

1/2 cup

Cilantro

2 cloves

Garlic

1 1/2 cups

Green lentils

1

Lemon, Zest of

2

Lemons, Juice of

2 tbsp

Mint

1

Scallions

3 cups

Vegetable broth, low-sodium

1

Black pepper, Freshly ground

1

Sea salt

4

Scallions (white and green parts), finely chopped