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Name: Arugula Lentil Salad From Heaven
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 upscashews ( 3/4 cups = 100 g); 1 onion; 3 tbsp olive oil; 1 chilli / jalapeño; 5-6 sun-dried tomatoes in oil; 3 slices bread (whole wheat); 1 cup brown lentils cooked (1 cup = 1 / 15oz / 400 g); 1 handful arugula/rocket (1 handful = 100 g); 1-2 tbsp balsamic vinegar; salt and pepper to taste; Optional; 1 small handful raisins; 1 tsp honey

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INGREDIENTS

3/4 upscashews ( 3/4 cups = 100 g)
1 onion
3 tbsp olive oil
1 chilli / jalapeño
5-6 sun-dried tomatoes in oil
3 slices bread (whole wheat)
1 cup brown lentils ; cooked (1 cup = 1 / 15oz / 400 g)
1 handful arugula/rocket (1 handful = 100 g)
1-2 tbsp balsamic vinegar
salt and pepper ; to taste
Optional
1 small handful raisins
1 tsp honey

INSTRUCTIONS

Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.

Dice up and fry the onion in one third of the olive oil for about 3 minutes on a low heat.

Meanwhile chop the chilli/jalapeño and dried tomatoes. Add them to the pan and fry for another 1-2 minutes.

Cut the bread into big croutons.

Move the onion mix into a big bowl. Now add the rest of the oil to the pan and fry the chopped up bread until crunchy. Season with salt and pepper.

Wash the arugula and add it to the bowl.

Put the lentils in too, and mix them all around. Season with salt, pepper and balsamic vinegar. Serve with the croutons.

NOTES

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Arugula Lentil Salad From Heaven

3/4 upscashews ( 3/4 cups = 100 g)
1 onion
3 tbsp olive oil
1 chilli / jalapeño
5-6 sun-dried tomatoes in oil
3 slices bread (whole wheat)
1 cup brown lentils cooked (1 cup = 1 / 15oz / 400 g)
1 handful arugula/rocket (1 handful = 100 g)
1-2 tbsp balsamic vinegar
 salt and pepper to taste
 Optional
1 small handful raisins
1 tsp honey

Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
Dice up and fry the onion in one third of the olive oil for about 3 minutes on a low heat.
Meanwhile chop the chilli/jalapeño and dried tomatoes. Add them to the pan and fry for another 1-2 minutes.
Cut the bread into big croutons.
Move the onion mix into a big bowl. Now add the rest of the oil to the pan and fry the chopped up bread until crunchy. Season with salt and pepper.
Wash the arugula and add it to the bowl.
Put the lentils in too, and mix them all around. Season with salt, pepper and balsamic vinegar. Serve with the croutons.

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Nutrition

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Serving Size: 1 (348g)
Recipe Makes: 1

Calories: 404
Calories from Fat: 100 (25%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 82.9mg		3 %
Potassium 989.1mg		26 %
Total Carbohydrate 58.3g		17 %
	Dietary Fiber 19.6g	78 %
	Sugars, other 38.7g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 404

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