Ingredients
- green lentils
- arugula (or spinach)
- sun-dried tomatoes
- artichokes
- pine nuts
- gorgonzola or roquefort
- capers
Instructions
- Cook lentils and let cool completely (you can even do this a day in advance and store in the fridge). They do best with a 1:3 ratio with water or liquid. Bring to a boil and then simmer, covered, for about 30-40 minutes.
- Chop artichokes into smaller chunks.
- Combine arugula, chilled lentils, capers, tomatoes, artichokes, and pine nuts into a large bowl. Toss with dressing to combine.
- Add blue cheese chunks on top. It’s great served right away, but can also last a couple of days in the fridge!