Measurements

• 1 cup Lentils
• 4 cups Arugula
• 2 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• Salt to taste
• Black Pepper to taste
• 1 cup Cherry Tomatoes
• 1/2 cup Red Onions, thinly sliced
• 2 cloves Garlic
• 1/2 cup Feta Cheese, crumbled
• 2 tablespoons Parsley

Preparation Method

• Rinse and drain the lentils.
• Cook lentils in a pot with 3 cups of water until tender, about 20-25 minutes.
• Drain and set aside to cool slightly.
• In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
• Add cooked lentils to the dressing and toss to coat.
• Add arugula, cherry tomatoes, red onions, and garlic to the bowl.
• Toss gently to combine all ingredients.
• Top with crumbled feta cheese and chopped parsley.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.