Greek Lentil Salad

Directions

1. Rinse the lentils in a fine-mesh strainer and add the broth to a small saucepan over medium-high heat. Add the lentils and bring to a simmer. Cover the pot and cook for 15-20 minutes, until the lentils are tender.

2. If there’s still a lot of broth that hasn’t been absorbed into the lentils, drain the lentils using a fine-mesh strainer. Transfer to a bowl to cool.
3. While the lentils cook, finely chop the peppers, arugula, cucumbers, scallions, and olives, and add them to a large bowl.
4. Whisk together the olive oil, lemon juice, salt, pepper, red wine vinegar, nutritional yeast, oregano, garlic powder, and miso paste until smooth.
5. Add the cooked lentils to the bowl and stir to combine.
6. Pour the dressing over the salad and mix well so everything is covered.
7. Serve as a side or as a full meal; if serving as a meal, I like to add a fried egg on top for extra protein.