Ingredients

• 2 cups of baby broccoli OR broccolini (chopped)
• 2 cans Italian lentils, drained and rinsed well
• 1 clove garlic, grated
• 1 shallot OR very small red onion, thinly sliced
• 1 cup of cherry tomatoes, halved
• Zest of 1 lemon
• 2-3 tablespoons fresh cilantro or parsley, chopped
• 2 tablespoons olive oil
• 1/3 tablespoon apple cider vinegar
• Juice of 1/2 lemon OR 1 preserved lemon, pulp scraped and skin finely chopped

Instructions

1. 1. Set oven to 350F. Toss broccolini in olive oil and salt liberally. Roast for 10-15 mins or until edges are slightly crispy.

2. 2. Drain and rinse lentils under cold water. Set aside.

3. 3. Prepare the remaining produce and toss in the bowl with the lentils.

4. 4. Prepare the dressing, toss with the lentils and vegetables, add the cooked broccolini, and salt to taste. Serve room temperature.