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
1
Cook lentils according to package directions in lightly salted water. Set aside to cool.
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2
Mix labneh with Fresh Lemon Juice, Fresh Dill, Salt and Pepper until smooth. Set aside to allow the flavors to meld.
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3
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
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4
Next, wash and prepare (dice, shell) your selected vegetables. Add the vegetables to a bowl and toss with dressing.
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7
Top with cooked, cooled lentils.
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