Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min

Servings: 6

Ingredients

• 1 cup lentils

• 1 yellow bell pepper, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• ½ cup red onion, diced

• 2 cups arugula, chopped

• 1 tbsp fresh dill, chopped 

• ½ cup extra virgin olive oil

• 1 tsp Papou’s Majik Mix Greek Seasoning Blend

• 2 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tbsp Dijon mustard

• 1 garlic clove, smashed

Method

• Boil the lentils in water until tender, about 20 - 25 minutes. 

• Prepare the dressing by combining the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic clove and the Majik Mix seasoning blend in a mason jar or measuring cup.  Stir to combine.  Refrigerate until needed.

• Meanwhile, combine the peppers, carrots, celery, onion and chopped arugula in a large bowl.  

• Drain and rinse the cooked lentils in a colander and add to the salad.  Toss everything together and add the dressing, removing the garlic clove.  Taste for seasoning and add extra Majik Mix if desired to top the salad.