Lentils with Gorgonzola, Sun-Dried Tomatoes and Arugula
Cook time
Total time
Serves: 2
  • 1 cup dried puy or black lentils
  • ½ cup sun-dried tomatoes packed in oil, chopped
  • ¼ cup gorgonzola or blue cheese crumbles
  • 2 large handfuls arugula
  • Salt and freshly ground black pepper to taste
  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried Italian herbs (I used a mix with oregano, basil, marjoram, thyme and rosemary)
  • 1 teaspoon mustard
  • Pinch of salt
  1. Prepare the lentils according to the package directions.
  2. In the meantime, whisk together all of the dressing ingredients in a separate bowl.
  3. Once the lentils have cooked, let them cool until they are at room temperature (otherwise the gorgonzola will melt)
  4. Once cooled, add the sun-dried tomatoes, gorgonzola, arugula, and dressing. Mix well and add salt and pepper to taste.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/italian-lentil-salad/