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1 Tbsp (15 mL) olive oil
1 (whole) small red onion, sliced thinly
1 Tbsp (15 mL) Madras curry powder
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) honey
1½ cup (375 mL) fully cooked lentils or canned lentils, drained and rinsed
dash sea salt and ground black pepper
5 cups (1.25 L) arugula
1 Tbsp (15 mL) lemon juice
1 cup (250 mL) dried cranberries (reserve 1 Tbsp for garnish)
¼ cup (60 mL) toasted pumpkin seeds (reserve 1 Tbsp for garnish)
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