-1/2 cup dry lentils (I used split yellow lentils, but use whatever you have or like the most)
-1 cup baby arugula
-1/2 cup shiitake mushrooms, sliced
-1 clove garlic, minced
-1 tablespoon olive oil
-1/4 cup onion, finely chopped
-1/4 cup cherry tomatoes, chopped
-1/4 cup yellow bell pepper, chopped
So what I did here is chop all of the veggies that did NOT need to be cooked, and placed them in a large but shallow bowl. The only two items that needed to be pre-cooked were the lentils and the shiitake mushrooms. So I cooked the lentils per the package instructions until tender. I then added them to the serving dish.
In a small skillet I added 1 tablespoon olive oil, the shiitake mushrooms, and the minced garlic. I cooked the mushrooms until they were tender–about 4-5 minutes, then added them to the bowl.
Once I made the dressing, I poured it over the bowl and then wound up mixing all of the ingredients together; like a warm lentil salad. I shared it with someone else & it was perfectly satisfying and healthy!
For the Dressing:
-1 large handful fresh cilantro
-1/3 cup olive oil
-1 clove garlic
-1 tsp salt
-1 tsp pepper
-2 tsps honey
Add all of the ingredients to a NutriBullet, blender, or food processor. Blend until semi-smooth and pour on top of the bowl. Yum!