Ingredients

I medium onion, finely diced

1 carrot, peeled and finely diced

I stalk celery, finely diced

1 bay leaf

Kosher salt and freshly-ground black pepper

Extra-virgin olive oil

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon Worcestershire sauce

1 bunch upland cress or watercress or arugula

Preparation

Combine onion, carrot, celery, bay leaf, and lentils in a medium saucepan, and cover with water by 2 inches. Bring to a boil; reduce to a simmer and cook until lentils are tender, about 25 minutes.

Drain lentils. Transfer to a bowl and stir in olive oil and Worcestershire sauce. Season with salt and pepper. Let cool slightly. Serve over the greens. Drizzle with more olive oil, if desired.