THIS NUTRIENT-PACKED DISH WILLFRESHEN UP YOUR LUNCH ROUTINE.By Ananda EidelsteinACTIVE TIME 15 MINUTES
TOTAL TIME 55 MINUTES
SERVES 42 large zucchini, cut into
1-in. chunks (3 cups)
1/3 cup plus 2 Tbsp. olive oil,
divided
1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black
pepper, divided
1/3 cup golden raisins
1/4 to 1/2 tsp. crushed
red pepper
1/4 cup apple cider vinegar,
divided
1 cup dried beluga lentils or
French green lentils, rinsed
1 clove garlic, smashed
2 scallions, trimmed and
thinly sliced, white and
green parts separated
1/2 cup unsalted roasted
sunflower seeds, plus
more for serving
1/2 tsp. Dijon mustard
Microgreens or sprouts,
for servingPREHEAT broiler with rack in
upper third. Stir zucchini,
2 tablespoons oil, 1/2 teaspoon
salt, and 1/4 teaspoon blackTry more of our healthy
vegetarian dishes at
realsimple.com/betterforyou.Better for YouSuperfoodLentil Saladpepper on a rimmed baking
sheet; spread in an even layer.
Broil until charred in spots
and softened, 8 to 10 minutes.
Transfer to a large bowl. Add
raisins, crushed red pepper,
and 2 tablespoons vinegar;
stir to combine. Set aside.
BRING 2 cups water, lentils,
garlic, and 1/2 teaspoon salt to a
boil in a saucepan over medium-
high. Cover and reduce heat
to low. Cook until lentils are
just tender, about 20 minutes.
Drain well; discard garlic.
Let cool for 10 minutes. Transfer
to bowl with zucchini.
PLACE white and light green
scallion slices, sunflower seeds,
mustard, and remaining 2 table-
spoons vinegar, 1/2 teaspoon
salt, and 1/4 teaspoon black
pepper in a food processor.
Pulse until a coarse paste forms.
Scrape sides of bowl and add
remaining 1/3 cup oil. Pulse until
incorporated, 2 to 3 pulses.
STIR vinaigrette into lentil
mixture with sliced dark green
scallion tops. Top with micro-
greens and sunflower seeds.Photograph by Victor ProtasioFOOD STYLING BY RISHON HANNERS; PROP STYLING BY CLAIRE SPOLLEN140 REAL SIMPLE APRIL 20200420BFY.V1.indd 140 FINAL 2/20/20 9:11 AM