Warm Lentil Bowl

1. 1

   Add soaked lentils and kombu to a medium sized pot. Fill with enough water to cover - bring to a boil and allow to boil for a minute or two. Reduce heat and simmer until lentils are soft. Once soft, remove from the heat and reserve.

2. 2

   Zest and juice the orange. Add capers, sundried tomatoes, olives, splash of olive oil and the orange juice to a food processor. Blitz until the mixture forms a rough chopped tapenade.

3. 3

   Slice the red onion into rings, separating each segment. Mince the rosemary. Add the reserved sundried tomato soaking oil to a hot frying pan, saute the onion and rosemary until onions are soft and fragrant.

4. 4

   Remove the kombu from the lentil pot, drain, and transfer lentils to a large mixing bowl. Mix in the tapenade, the onions and rosemary finishing with the orange zest.

5. 5

   Assemble arugula in a bowl or plate, adding the warm lentil salad on top. Serve warm or cool - enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.