Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 cup dried lentils, picked over and rinsed
1 1/2 cups low-salt chicken broth
1/2 cup water
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons fresh lemon juice
1 small bunch arugula, coarse stems discarded, the rest washed and spun dry
1/2 head radicchio
1 medium Belgian endive
2 ounces crumbled feta cheese (about 1/3 cup)
Preparation
Step 1
In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
Step 2
Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.
