by theUngourmet
Serves 2
1 tbsp extra virgin olive oil
1 clove minced garlic
1 cup cooked french lentils
1 cup sliced crimini mushrooms
1/4 tsp dried rosemary or thyme
1 tsp Dijon mustard
1 tbsp white wine
kosher salt and cracked pepper to taste
1 tsp extra virgin olive oil
2 cups arugula
In a large saute pan over medium heat, saute the garlic in 1 tbsp of olive oil. Add the lentils, mushrooms and herbs. Saute for 1-2 minutes, stirring. Stir in the dijon, white wine, salt and pepper. Cover, reduce heat to medium low and simmer for 4-5 minutes. Remove from pan. Set aside. Add the tsp of olive oil. Add the arugula to the pan and toss for about 30 seconds. Remove from pan. Arrange arugula on plate and top with lentil mushroom mixture. Serve immediately.
