crumbled feta, goat or blue cheese *or omit if vegan
parsley (chopped)
unsalted butter
¼ tsp garlic salt
coarse salt
pepper
*champagne vinaigrette (see above)
Instructions
Cook lentils in 2 cups of water for 20 minutes until tender then drain.
At the same time, in a separate medium size pot, boil water for potatoes.
Add potatoes and cook until almost fork tender (about 15 minutes), then add in the beans for an additional 4-5 min. until tender but not mushy.
Drain potatoes and beans and toss them back into the pot with a pat of butter, garlic salt, pepper and parsley (slice the potatoes in half if they are on the larger side).
In a large salad bowl, add in the arugula, potatoes and beans, tomatoes, lentils and feta.
Toss with the champagne vinaigrette.
Let sit 5 min to absorb flavor and serve.
Recipe by The Hanging Spoon at http://thehangingspoon.com/farmers-market-potato-lentil-salad/