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Curried Lentil and Apricot Salad with Arugula

Plan on serving this dish often when apricots ripen in summer. Later in the season, replace the apricots with 2 ripe nectarines or peaches.

Ingredients

Serves: Prep:  15min |Cook: 22min |Total: 37min
              

Directions

1.
Place the lentils in a medium saucepan with 3 cups water over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer, partially covered, for 20 to 22 minutes, or until the lentils are tender but still hold their shape. Drain and transfer to a bowl.
2.
Meanwhile, in a small bowl, combine the lemon juice, oil, honey, curry powder, lemon peel, salt, and black pepper. Slice 3 apricots and toss in a bowl with 2 teaspoons of the lemon juice mixture. Cut the remaining apricot into 1/4" dice.
3.
Add the diced apricot, bell pepper, scallions, cilantro, and 3 tablespoons of the lemon juice mixture to the lentils and toss well. Toss the arugula with 2 tablespoons of the dressing and arrange over a large serving platter. Top with the lentil mixture. Toss the sliced apricots with any remaining dressing and arrange around the lentil mixture.

Nutritional Facts per serving

CALORIES 197.9 CAL

FAT 7.4 G

SATURATED FAT 1 G

CHOLESTEROL 0 MG

SODIUM 303.8 MG

CARBOHYDRATES 26.6 G

TOTAL SUGARS 9.3 G

DIETARY FIBER 8.8 G

PROTEIN 7.6 G
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