Ingredients

  • 3 Cherry tomatoes, diced
  • 1/2 tablespoon Dried parsley
  • 1 tablespoon minced garlic
  • 2 tablespoons Raspberry vinegar
  • Red bell pepper, diced
  • 1 cup red split lentils (Masoor Dal)
  • Salt and pepper to taste
  • 3 tablespoons Walnut oil
  • 4 cups water
  • 1 small chunk Zucchini, finely diced

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Rinse and remove any debris.

Step 2

  • Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
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  • Length: 8 minutes

Step 3

  • Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.Once the lentils are done, drain and rinse with cold running water.
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Step 4

  • Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.
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