Total Time: 25 min.
Yields: 2-3 servings

Ingredients

2 1/2 c. fresh power greens (spinach, chard, kale)
1 1/2 c. lentils
1 ½ c. diced cucumber
1 c. diced bell pepper (I like to do a mixture of colors: yellow is sweeter, red is spicier, green is mildly spicy)
3/4 c. finely diced onion
1/2 c. arugula
1/4 c. raw apple cider vinegar
1 T. pure maple syrup
2 cloves of garlic, minced
2 tsp. fine sea salt
1 tsp ground mustard seed
1/8 tsp. black pepper

Instructions

• Place the lentils in a medium to large sauce pan with 4 c. water and bring to a boil. Once it starts to boil, lower the heat to a simmer and cook until tender, about 15 minutes.

• While the lentils are cooking, combine the oil, syrup, vinegar, salt, pepper, mustard, and garlic in a large bowl and whisk until well mixed.

• Add the chopped vegetables to the dressing, place a lid on the bowl, and shake them until tossed.

• Once the lentils have finished cooking, drain them and rinse them under cool water.

• Add the lentils into the vegetable and dressing mixture, return the lid, and shake again.

• You can either serve over the greens and arugula or you can toss them with the mixture as well.

• Enjoy chilled!