The 30-minute meal I make (almost) every week

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a vegan option while cottage cheese is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor with potential health benefits.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is a convenient substitute, while onion powder is often cheaper.

Measure out 1 cup of French green lentils and sift through them to remove any pebbles.

Bring a pot of water to a boil and season it with salt, a bay leaf, and black pepper.

Add the lentils to the boiling water and simmer for 18 to 20 minutes until al dente.

While the lentils are cooking, thinly slice 2 medium shallots into rings and peel 4 cloves of garlic for slicing.

Zest 2 lemons and set the zest aside for later.

Heat a large frying pan or sauté pan over medium heat and add extra virgin olive oil.

Add the sliced shallots and garlic to the pan, seasoning with a pinch of salt, and sauté for about 3 minutes until they start to get color.

Add 1/2 cup of pine nuts to the pan and toast them until golden brown, being careful not to burn them.

Once the nuts are toasted, add the lemon zest, chili flakes, and flakey sea salt to the pan and cook for an additional 30 seconds before transferring to a bowl.

Chop fresh herbs like basil, parsley, and mint, and set aside.

Once the lentils are cooked, drain them and pick out the bay leaf.

Combine the lentils with the shallot mixture in the bowl, adding about 2 tablespoons of lemon juice and 1 tablespoon of champagne vinegar.

Season with additional pepper and salt to taste, then fold in the chopped fresh herbs.

Add 3 cups of arugula to the mixture while it's still warm and toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens