- 1 cup apple cider (look for 100% apple cider or apple juice, not from concentrate and no preservatives or additives)
- 2 cups filtered water
- 1 cup dry green lentils
- 1 large or two small bay leaves
- For the salad:
- 1/3 cup chopped pistachios
- 6 cups loosely packed arugula leaves (one 5-ounce carton)
- 1/4 cup basil leaves, torn
- 1/4 cup mint leaves, torn if needed
- ¾ cup halved cherry or grape tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fine sea salt (I use the Real Salt brand), plus more to finish if needed
- Step 1: Cook the lentils; this can be done up to 24 hours in advance if desired. Over medium-high heat, bring the apple cider, water, lentils, and bay leaves to a boil, cover, then reduce to a simmer. Simmer about 35 minutes until the lentils are cooked through. Discard any remaining liquid and the bay leaf. One cup of green lentils needs about 3 cups total liquid and 30-40 minutes to cook. Keep a close eye on them at the end and remove from the heat once they are cooked and the liquid is mostly evaporated.
- Step 2: While the lentils cook, whisk the extra virgin olive oil, lemon juice, and 1/2 teaspoon of fine sea salt in the bottom of a large mixing bowl.
- Step 3: Prepare the salad ingredients. Roughly chop the pistachios, tear the herbs, and halve the cherry tomatoes.
- Step 4: Allow the lentils to cool, then drain them in a colander to remove any excess liquid before adding to the salad. Toss the lentils, arugula and rest of the salad ingredients in the dressing. Serve immediately, or store in the refrigerator. This salad is best served within the first 24 hours, but will keep in the fridge for up to three days.
When choosing your apple cider, look for 100% apple cider or apple juice, not from concentrate and no preservatives or additives
This is more of a lentil salad with greens instead of a green salad with lentils. For a greens-based salad, halve the amount of lentils.