Lentil Salad with Fresh Herbs

Bahan-bahan (4 porsi)

• 1 cup (200g) French green lentils or Black Beluga lentils (see note 1)
• Kosher salt + freshly cracked black pepper
• 1 bay leaf
• ¼ cup (56g) extra virgin olive oil
• 2 medium shallots, (thinly sliced)
• 5 g arlic cloves, (thinly sliced)
• ½ cup (~70g) pine nuts, or chopped almonds or pistachios (see note 2)
• 2 medium lemons, (zested + 2 tablespoons of the juice)
• 2 teaspoons Aleppo pepper ((or ½ teaspoon red pepper flakes; half for mild heat))
• Heaping ½ teaspoon flaky sea salt
• 1 to 1 ½ tablespoons champagne vinegar ((or red wine vinegar), more as needed)
• 1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped (see note 3)
• 3 cups (40g) arugula