This healthy salad is made with cooked lentils tossed with a parsley and lemon vinaigrette. Some fresh arugula and cherry tomatoes complete this refreshing and tasty side salad.
Add the following ingredients to the sauce pot and stir to combine.
Place the pot on the burner and set to Power Level 5. Slowly allow the liquids to come up to a simmer for about 8 minutes. Do not stir at this time.
Place the lid on the pot, then set the temperature to 210°/ 95° (low) and cook for 35 minutes. Once the time is up, turn the heat off and allow them to rest for 5 minutes with the lid on.
Once the lentils have rested, discard the liquid and the bay leaf.
Spread the lentils on a tray lined with parchment paper and bring to the fridge. Allow them to cool for about 8- 10 minutes.
While the lentils cool, add the following ingredients to the parsley and mix until emulsified.
Once the lentils are cooled, toss with the vinaigrette and the remaining ingredients. Season to taste.
Enjoy this salad with our flat iron steak and chimichurri or by itself!
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