Serves: 2

-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!