LENTIL AND ARUGULA SALAD
WELL & GOOD
Cook ¾ cup dried brown lentils in salted boiling water until al dente, 10 minutes. Add 2 diced carrots; simmer until tender, 10 to 15 minutes, then drain. Toss in a bowl with ¼ cup each chopped pistachios and dates, 1 teaspoon ground fennel,
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