SPLIT RED MASUR LENTILS - PROTEIN AND ZINC RICH

Red Lentil Tabbouleh Salad

A healthy and delicious protein and fiber-packed dish

Ingredients:

1 cup dry split red lentils; 1-quart water; 1 lemon peel; 1 garlic clove, mashed and peeled; 1 bay leaf; 1 to 2 sprigs fresh thyme; ½ tsp salt; lemon vinaigrette for dressing; ½ cup shallots peeled and diced; ½ tsp Dijon mustard; 6 tbsp olive oil; 2 tbsp fresh parsley chopped; pepper and salt to taste

Instructions:

• Rinse and drain the lentils with water. In a large saucepan, add 1-quart water, split red lentils, lemon peel, bay leaf, garlic, thyme, and water.

• Bring the lentils to boil then, lower the heat and let it simmer for about 15 minutes, uncovered.

• Once the lentils are cooked, remove and discard the lemon peel, bay leaf, garlic, and thyme.

• Drain the lentils and add salt to them.

• Combine the cooked lentils with shallots, celery, carrots, thyme, and chopped parsley.

• Drizzle lemon vinaigrette and toss well. Taste and re-season if needed.