Kidney Bean and Lentil Dal
1½ cups green lentils, rinsed
3 cups low-sodium vegetable broth
Zest of 1 lemon
Juice of 2 lemons
2 cloves garlic, peeled and minced
½ cup finely chopped cilantro
2 tablespoons finely chopped mint
4 scallions (white and green parts), finely chopped
Freshly ground black pepper
4 cups arugula (for serving)
Scallions, chopped (optional, for serving)
Place the lentils in a medium saucepan with the vegetable stock and bring to a boil over a high heat. Reduce the heat to medium, cover, and cook for 35 to 45 minutes, or until the lentils are tender but not mushy.
Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt, and pepper and mix well.
To serve, divide the arugula among 4 individual plates. Spoon the lentil salad on top of the greens and garnish with freshly chopped scallions.