Umbrian Lentil Salad

1.5 c brown, green or black lentils

2 T aqua faba ( liquid from cooked chickpeas)

3 T apple cider vinegar

1 T maple syrup

2 t brown mustard

1 t cumin or coriander

4 c baby arugula

1/3 c sweet onion

1/2 c toasted walnut pieces (omit during JS)

1/2 c raisins or currants

3 T capers

2 T chopped parsley or basil

Cook lentils.

While lentils are cooking, combine liquids and cumin to make dressing.

In large bowl, combine remaining ingredients.

Add drained lentils ( still warm), and toss. Add dressing and toss again.

Season to taste with ground pepper.

Serve warm or refrigerated.

Serves 4.

- my version of recipe from Robin Robertson’s Vegan Without Borders