1 cup dried green lentils
2 cups chopped arugula
½ cup dry orzo pasta
2 tablespoons finely chopped fresh mint
1/3 cup lemon juice
¼ cup finely chopped onion
¼ cup olive oil
Fresh ground pepper
¼ teaspoon salt
Directions:
Bring lentils to a boil in 2 cups of water, reduce heat and cook gently for 15 minutes or until the water is absorbed. In a separate pot, boil orzo in 2 cups of water for 4 minutes until tender. Drain. Combine lentils and orzo and toss them with remaining ingredients. Season with pepper and refrigerate.
Nutrition Information:
Serving size: ½ cup
Calories: 180
Fat: 7g
Protein: 7g
Carbohydrates: 23g
Fiber: 4g fiber
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