1 pound brown lentils
5 cups water
½ onion, chopped
2 heirloom tomatoes, diced
2 Tbsp Italian parsley, chopped
1 clove garlic, minced
¼ cups Newman’s Own® Olive Oil & Vinegar Dressing
1 tsp cumin
salt and pepper
Simmer lentils in 5 cups water until tender, about 45 minutes. Drain and set aside.
In a large bowl, combine onion, tomato, parsley, garlic, dressing, cumin, salt and pepper. Add lentils and toss. Refrigerate for 1 hour.
Serve cold over a bed of arugula.