COOKING METHOD
Wash the lentils, then in a large saucepan, combine the lentils, water, one clove of garlic and bay leaf.
Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm.
Do not overcook or the lentils will be mushy.
When the lentils are done cooking, use a colander to drain the lentils.
Discard the bay leaf and garlic clove.
Rinse quickly with cold water.
Transfer to a bowl.
Break the herring chunks into a bitesize pieces.
Dice the red onion and radish.
Finely chop garlic and parsley.
To a bowl add arugula, lentils, herring, onion, radish, garlic and parsley.
Dress the salad with lemon juice and olive oil, season with freshly ground black pepper to taste.
Mix gently and serve.
Enjoy!
