1. Bring a pan of water to the boil, add the lentils and cook 20 minutes, until just tender. Drain well. Place on a paper towel-lined plate and let drain 10 minutes. Transfer to a bowl. 2. Put the onion into a small bowl and cover with cold water. Let sit 20 minutes, then drain and press out excess moisture with a paper towel. 3. Combine lentils, onion, red pepper, cucumber, parsley and feta. 4. Put the mustard, vinegar, garlic, salt olive oil and pepper into a jar. Close and shake to blend. Pour about 3/4 of the mixture over the salad and marinate in refrigerator at least an hour. 5. Just before serving, stir in the arugula and the remaining dressing. Toss gently and serve. adapted from Simple Vegetarian Pleasures Posted to JEWISH-FOOD digest by Lenore Gould
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 4 -6 serving|
|Calories from Fat: 27 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 60.1mg||2 %|
|Potassium 232.3mg||6 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 8.6g|
|Protein 5.4g||8 %|
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Calories per serving: 100
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