Arugula Beluga Lentil Salad with Papaya

Ingredients

• 2 shallots
• 1 sprig thyme
• 5 tbsp olive oil
• 250 g beluga lentils
• 1 l vegetable broth
• 1 bay leaf
• Salt
• Pepper
• 200 g papaya (0.5 papayas)
• 80 g Arugula (1 bunch)
• 2 tbsp Red wine vinegar
• 1 tbsp Maple Syrup
• 1 organic orange (juice and zest)

Instructions

1. 1.

   Peel and chop the shallots. Wash the thyme. Heat 1 tbsp oil in a pot. Sauté the shallots over medium heat for 2 minutes. Add the lentils, sauté for 1 minute, then pour in the broth. Add the bay leaf and thyme sprig and simmer the lentils over medium heat for 35–40 minutes. Drain and let cool for about 10 minutes.

2. 2.

   Meanwhile peel, core, and cube half a papaya. Wash and dry the arugula.

3. 3.

   Whisk together vinegar, salt, pepper, maple syrup, orange zest and juice, and the remaining oil to make the dressing.

4. 4.

   Combine the lentils with half of the dressing, plate on bowls, top with papaya cubes and arugula, then drizzle with the rest of the dressing. Serve with whole‑grain bread.