Arugula and Lentil Salad with Shrimp
 
Ingredients
  • 2 cups chicken stock
  • ¾ cup red lentils
  • 1 bay leaf
  • 4 cups arugula, divided
  • 1 large garlic clove, peeled
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • ⅓ cup olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound cooked large shrimp, deveined
Instructions
  1. Place the stock in a medium saucepan over medium heat. Add the lentils and bay leaf. Cook 10 minutes. Remove and discard the bay leaf from the cooked lentils. Set aside to cool.
  2. Meanwhile, place 2 cups of the arugula, garlic, Parmesan and pine nuts in the bowl of a food processor, and pulse to chop. Add the oil in a steady stream as the processor runs to reach the consistency of pesto. Stir in the lemon juice, salt and pepper.
  3. Place the cooled lentils and the remaining arugula in a large mixing bowl, and add the contents of the food processor. Toss until evenly coated, and transfer to serving plates. Top evenly with the cooked shrimp, and serve.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/