Prep Time: 15 Min
– 1 cup Black Lentils cooked – 3/4 cup Labneh – 2 1/2 Tbsp Fresh Lemon Juice – 2 Tbps Fresh Dill – 1/2 Tsp Salt – 1/4 Tsp White Pepper Powder – 3 cups Fresh Vegetables Peas, Pea Shoots, Cucumber – 2 Tbsp Olive Oil – 1 Tbsp White Wine Vinegar – 2 cloves Garlic finely diced – 2 Tbsp Green Onion diced – 1/8 cup Pistachios chopped – 8 large Fresh Mint Leaves torn
Cook Time: 15 Min
Cook lentils according to package directions in lightly salted water. Set aside to cool.
Mix labneh with Fresh Lemon Juice, Fresh Dill, Salt and Pepper until smooth. Set aside to allow the flavors to meld.
Make the garlic dressing by combining 2 Tbsp Olive Oil, 1 Tbsp Fresh Lemon Juice, 1 Tbsp White Wine Vinegar and 2 cloves finely diced Garlic
Next, wash and prepare (dice, shell) your selected vegetables. Add the vegetables to a bowl and toss with dressing.
The salad can be served on one dish or prepared on individual plates.
First spoon on the herbed labneh.
Top with cooked, cooled lentils.
Then add the veggies that have been tossed in the garlic dressing.
Sprinkle with green onions, chopped pistachios and torn mint leaves.
Serve with crisped pita on the side.