Last week BJ requested lentils for dinner. I like lentils, but this seemed like an odd request from my husband. We’re not really a “lentil family”. But, I like a recipe challenge and I racked my brain for dinner ideas that featured lentils; my creation was unexpected but delicious, and I can’t wait to make it again! Tuscan white bean & lentil salad is healthy, super easy, and packed with nutrients.

Ingredients
Arugula
Heirloom (grape) tomatoes
1 can cannellini beans
1 cup green lentils (cooked)
salt & pepper

Dressing
2 tbsp Basil Pesto (I made homemade basil pesto – I like leftovers – but it works just as well with store-bought pesto)
1 tbsp Extra Virgin Olive Oil
juice from 2 lemons
salt & pepper

Directions
In a large pot, bring 4 cups of water to a boil. Add one cup of green lentils and cook for 20-22 minutes. In a large bowl, combine arugula, heirloom tomatoes, and white beans (drained & rinsed). Once lentils are cooked, drain and rinse; let lentils cool, about 10-15 minutes. Add lentils to the salad, and top with basil pesto dressing.