Categories: Lentils
Ingredients
- 1 medium red onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 bay leaf
- 1 cup green lentils
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 3 cups baby arugula (1 1/2 oz.)
Directions
-
In a medium pot, bring onion, carrot, celery, bay leaf, and lentils to a boil. Reduce to a simmer and cook until lentils are tender, about 25 minutes. Drain. Season with salt and pepper. Add olive oil and lemon juice. Stir in arugula and cover to keep warm.