Ingredients
- 2 large zucchini, cut into 1-inch chunks (3 cups)
- ⅓ cup plus 2 tablespoons olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ⅓ cup golden raisins
- ¼ teaspoons crushed red pepper
- ¼ 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
- ½ cup unsalted roasted sunflower seeds, plus more for serving
- ½ teaspoon Dijon mustard
- Microgreens or sprouts, for serving
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