Bowtie, Lentil, and Arugula Salad with Tomatoes and Red Onion
 
 
Bowtie, Lentil, and Arugula Salad with Tomatoes and Red Onion
by:
Serves: 4
Ingredients
  • 1 cup dry lentils
  • Salt
  • 6 ounces (about 2½ cups) uncooked bowtie pasta
  • 1 medium-large tomato, cut into small dice
  • 1 medium-large carrot, peeled and grated
  • ¼ medium red onion (about ½ cup) sliced thin
  • ¼ cup chopped fresh basil
  • 2 cups packed arugula (or other baby lettuces)
  • ¼ cup extra-virgin olive oil
  • Ground black pepper
  • 2 tablespoons balsamic vinegar
Instructions
  1. Bring 1½ quarts (6 cups) of water to boil in a large saucepan or small Dutch oven over high heat. Add lentils and a sprinkling of salt; return to a boil. Reduce heat to medium-low and cook, uncovered, for 10 minutes. Add pasta and return to a boil; continue to cook until lentils and pasta are just tender, about 10 minutes longer. Drain and turn onto a rimmed baking sheet; cool.
  2. Meanwhile, dice tomato, grate carrot, slice onion, chop basil and add these ingredients, along with the lentils and pasta to a large bowl. Add oil and a sprinkling of salt and pepper; toss to coat. Drizzle in vinegar; toss to coat again. Adjust seasonings and serve.
Notes
Serves 4 as a main course and 6 to 8 as a side dish
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/bowtie-lentil-and-arugula-salad-with-tomatoes-and-red-onion/