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Submitted by Alysa Cohen
Something a little different…. this is a salad that can be a side or a main, and is so simple to make. It is one of those rare recipes that is tasty but is also good for you! You won’t regret making it.
1 cup cooked black “beluga” lentils
3-4 medium zucchini
2 Tbsp chopped fresh flat leaf parsley
2 tsp kosher salt + extra for roasting zucchini
2 Tbsp extra virgin olive oil
Juice of half a lemon (about 1-2 Tbsp)
2 Tbsp cashews, roasted, optional
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray.
Slice the zucchini into thin strips, about 1/4 inch thick, lengthwise. (Don’t peel the zucchini, or it will turn to mush when roasted.)
Lay the zucchini out on the baking sheet in a single layer. Spray with cooking spray and sprinkle with salt. Roast until browned and edges begin to crisp. Set aside until cool enough to handle.
Mix the oil, salt, lemon juice, and parsley. Mix into the lentils — if you do this when the lentils are warm, they will absorb the dressing even better.
Roll the zucchini strips into spirals and lay them on the lentils. Sprinkle with nuts, if using, and serve. Best served warm or at room temperature.
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