Lentil Salad with Fresh Herbs

Cook the lentils. Fill a medium saucepan with [water] and generously salt. Once the water is boiling, add the french green lentils or black beluga lentils (1 cup), leaf (1 bay), and a few rounds of [black pepper].

Reduce the heat to simmer and maintain a simmer for 20 minutes (17 to), or until the lentils are al dente. Drain them over a colander and discard the [bay leaf]. Shake the colander a few times to get rid of water. Start 17m timer

While the lentils cook, heat the extra virgin olive oil (0.25 cup) in a large frying pan over medium heat. Once warm, add the shallots (2 medium) and cloves (5 garlic) with a pinch of [kosher salt]. Cook for minutes (3), or until shallots are just starting to get some color. Start 3m timer

Add the pine nuts or chopped almonds or pistachios (0.5 cup) and cook, stirring from time to time, for 6 minutes (4 to), or until garlic is just turning golden brown and the pine nuts are toasted. Start 4m timer

Add [lemon zest], aleppo pepper (2 tsp), and [heaping 0.5 tsp flaky sea salt], and cook for seconds (30), tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.

While the lentils cook, chop the fresh soft herbs such as basil, mint, parsley, and/or cilantro (1.5 cups).

Add the [cooked lentils] to the aromatic oil mixture, season with kosher salt (0.5 tsp), [black pepper] to taste, and toss well. Add the champagne vinegar or red wine vinegar (1.5 tbsp), lemon juice (2 tbsp), [fresh soft herbs such as basil, mint, parsley, and/or cilantro] and toss well to combine.

Now add the arugula (3 cups) and toss together with tongs to just gently wilt. Season the salad with [salt] and [pepper] if needed.