When fresh peas are in season it is a perfect time to enjoy their tender texture and sweet flavor. 

 

This recipe is light and delicious. It makes for a great salad on the side or a main dish. If you want to add animal protein, I would suggest grilled chicken.

 

Yield 4 servings

 

1½ cups uncooked red lentils 

1 garlic clove, quartered

¼ cup Italian parsley leaves

½ cup water

2 cups fresh peas

1 Tbsp chopped chives + more for garnish

1 tsp lemon zest

3 Tbsp fresh lemon juice

⅛ tsp red pepper chili flakes

2 Tbsp olive oil + more to drizzle 

Salt and pepper

4 handfuls of arugula

1 large ball of burrata

 

Cook the lentils per the package directions. 

 

Add the garlic, parsley, and a half cup of water to a small saucepan and bring to a simmer. Add 1¾ cups peas, saving ¼ cup for garnishing later, and cook over medium heat until the peas are tender. Approximately 5 minutes or less. Drain into a fine sieve.

 

Transfer the mixture to a food processor and pulse into a coarse paste. Transfer to a bowl and stir in the tablespoon of chives, lemon zest, lemon juice, chili flakes, and olive oil. Stir to combine. If needed, add a tablespoon of water if the mixture is too thick for your liking. Season with salt and pepper to taste.  

 

To serve, use a large platter or individual plates. Place the arugula on a plate or platter and drizzle with olive oil. Next, add the lentils, burrata, pea mash, and garnish with chives and the remainder of the fresh peas. 

 

Just Salt It, and enjoy!