Egg, Arugula, and Lentil Salad

Ingredients

• 6 cups Lentils, green and brown
• 4 Boiled eggs
• 4 cups Arugula
• 6 Cherry Tomatoes
• Balsamic Vinegar
• Olive oil
• 1 Lemon
• Salt and Pepper to taste

Instructions

1. Prepare lentils according to package.
2. Boil eggs to preferred done-ness.
3. Put the lentils on the plate. Place the eggs on the side of the lentils. Put the arugula on top of the lentils and eggs. Cut cherry tomatoes in half place three on each plate. Add salt and pepper. Drizzle balsamic vinegar and olive oil. Cut lemon into wedges and squeeze on salad before eating.

Notes