Ingredients (serves 2)

• 2 cups f rench green lentils

• 1 cup quinoa of your choice

• 11⁄2cupsofkale

• 1 tsp olive oil

• 1/3 cup pomegranate seeds Dressing

• juice and zest of one lemon

• 1 tbsp olive oil

• salt and pepper

  Preparation

• Cook the quinoa for 15 minutes, then drain and let it cool (it should be al dente).

• De-stem and finely mince the kale.

• In a large bowl, gently massage 1 tsp olive oil into the kale.

• Place all salad ingredients in a large bowl, add the dressing, then combine.

  Enjoy your salad!

  Dressing

  Put all the ingredients in a jar, close the lid tightly, and shake well to mix.

  *Recipe from our Cookbook “Cooking with the Daou Sisters”