Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'
As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good.
Ingredients
- Water
- Onion
- Bay leaf
- Half
Directions
Put the lentils in a saucepan and add plenty of water. Bring to a boil and simmer for a minute only, then drain. Return the lentils to the pan and pour in just enough water to cover them. Add the bay leaf, onion, and parsley stems, if using. Bring back to a very gentle simmer and cook slowly for about half an hour, until tender but not mushy.