- 1 pouch Tolerant Wild Mushroom Red Lentil Pilaf
- ½ cup organic arugula
- ½ cup organic baby kale
- 2 tablespoons of olive oil
- 1 medium lemon, juiced
- Salt and pepper to taste
- Onion sprouts, for garnish
- Cook Tolerant Wild Mushroom Red Lentil Pilaf according to the package directions. Set aside.
- In a small bowl, combine arugula, baby kale, olive oil, lemon juice, and salt and pepper.
- Add greens to a serving bowl, then top with a serving of pilaf and onion sprouts.