Rainbow Lentil Salad

Directions

1. Rinse and pick over the lentils. Add them to a large pot with the vegetable broth and water and bring to a boil. Once the liquid boils, cover the pot and cook for 15 minutes, or until the lentils are tender.
2. Meanwhile, coarsely chop the zucchini. Heat the olive oil in a large pan over medium heat.
3. Once the oil shimmers, add the zucchini to the pan and cook for 8-10 minutes, so it gets golden without getting mushy. Grate the garlic into the pan and cook for another 1-2 minutes, until aromatic.
4. Transfer the zucchini to a bowl and wipe out the pan with a paper towel and let cool.
5. Combine the cabbage, bell pepper, scallions, microparsley, and microcilantro in a large bowl.
6. Make the dressing. Set the same pan you used for the zucchini over medium/medium-low heat and add the shallots, garlic, and olive oil. Watch carefully so it doesn’t burn.
7. Cook for 5-8 minutes, until the color changes to a light golden color. Remove the pan from heat and juice the lemons directly into the pan (this also helps cool it down).
8. Whisk in the vinegar, nutritional yeast, salt, black pepper, and garlic powder. Adjust seasonings to taste.
9. Add the lentils to the pan and stir to fully coat them in dressing.
10. Pour the lentils over the salad in the bowl and fold them in so everything gets covered in the dressing. Add the zucchini into the bowl and serve.