The 30-minute meal I make (almost) every week

By Rainbow Plant Life · 30 min

Ingredients

Instructions

1. Cook the lentils in a medium pan of well-salted boiling water with the bay leaf and some black pepper, simmering 17 to 20 minutes until al dente. Drain and discard the bay leaf.
2. Heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic with a pinch of salt and cook for 3 minutes, until the shallots just start to colour.
3. Add the pine nuts and cook, stirring occasionally, for 4 to 6 minutes, until the garlic is just golden at the edges and the pine nuts are toasted.
4. Add the lemon zest, chilli flakes and flaky salt and cook for 30 seconds, tossing often. Take off the heat and pour into a large bowl.
5. Chop the fresh herbs while the lentils cook.
6. Add the lentils to the oil mixture with ½ teaspoon kosher salt and black pepper to taste, and toss. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice and the herbs, and toss well.
7. Add the arugula and toss gently with tongs until just wilted. Season with salt and pepper if needed.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicLemonShallotLentilPine nutArugulaGreen lentil