Add the lentils, veg broth, and 1-2 bay leaves to a saucepan and bring it to a boil over high heat. Reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender.
Meanwhile, as the lentils cook, dice the cucumber, sweet pepper, onion, radish, and apple. Also, chop the cherry tomatoes in half and chop the parsley
and arugula.
This lentil salad recipe is a simple summery salad packed with flavor, texture, and nutrients thanks to good-for-you ingredients—built to nourish you without weighing you down.