INGREDIENTS
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1 cup Puy lentils
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2 cloves garlic
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1 bay leaf
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Handful of parsley stems, tied together with a string
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2 1/2 cups water
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3 stalks celery, diced small
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1 yellow pepper, diced
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1 pint grape or cherry tomatoes, halved
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1/4 cup minced red onion
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1 cup baby arugula
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3 tablespoons lemon juice
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3 tablespoons extra virgin olive oil
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1 tablespoon fresh minced parsley
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Zest from 1/2 lemon
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1/2 teaspoon Morton kosher salt
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1/4 teaspoon dried oregano
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1/4 teaspoon sugar
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1 tablespoon minced shallots
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Salt and pepper to taste