In a saucepan combine lentils, carrot, onion, thyme, and salt. Add enough water to cover by 1-inch. Bring to boil, reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils are tender but not too soft; drain. Cool.
Meanwhile, place the broccoli and cauliflower in a large bowl. Sprinkle with olive oil, salt and pepper; toss to coat. Spread vegetables in a single layer on a baking sheet. Bake at 425°F for 15-20 minutes, or until lightly browned. Cool.
To serve, divide the Fresh Express® Spinach & Arugula among 4 plates. Top with the lentils, broccoli, cauliflower, and cherry tomatoes, dividing equally. Drizzle with the Curry Cucumber Yogurt dressing.
Curry Cucumber Yogurt Dressing Instructions
In a small bowl, combine the Cucumber Yogurt dressing and curry powder; mix well