Ingredients
1/2 cup dried green lentils
2 garlic cloves, thinly sliced
Coarse salt and ground pepper
3 cups roasted vegetables (reserved from Pork Loin with Carrots, Fennel, and Lemons)
8 cups arugula, trimmed
4 ounces fresh goat cheese, crumbled (1 cup)
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Preparation
In a medium saucepan, bring lentils, garlic, and 2 cups water to a boil over high. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper and let cool.
Preheat oven to 350 degrees. Arrange roasted vegetables in a single layer on a rimmed baking sheet and bake until warmed through, 8 to 10 minutes.
Arrange arugula on a platter and top with vegetables, lentils, and cheese. Drizzle with vinegar and oil and season with salt and pepper.
