Arugula & Lentil Salad

Serves 2

30 Minutes, 30 Minute Chill Time

1 ½ cups cooked lentils

1 small red onion, sliced thinly

1 ½ cups of mushrooms of your choice

4 cups arugula

1 cup bean sprouts

1/2 cup balsamic vinaigrette with oregano and paprika (for dressing)

Salt and pepper

Optional toppings: Raw nuts (almonds, pecans, walnuts)

Make the vinaigrette by whisking or blending the balsamic, oregano, and paprika. Mix the onions, lentils, and mushrooms into the vinaigrette to marinate. Chill. This will taste better the longer it sits. Once ready to eat, put chilled mixture onto a bed of arugula, top with bean sprouts, and enjoy!