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Instructions
1
Bring a large pot of water to a boil. Add the broccoli florets and cook until crisp-tender, about 2 minutes.
2
Drain in a calendar and transfer to a bowl with ice and cold water.
3
Let the broccoli thoroughly cook for 5 minutes.
4
Add about 3 cups of water and 1 cup of French green lentils in a large saucepan.
5
Add a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.
6
Bring the water and lentils to a boil and then reduce to a simmer.
7
Cook on low for 20-30 minutes or until tender.
8
Drain the water (or broth) from the lentils and set them aside until they come to room temperature before mixing them into the salad.
9
Discard the bay leaf, half onion, and garlic.
Preserve Lemon
1
Scrape the interior flesh of the lemon, discard, and finely chop the preserved lemon peel.
Dressing
1
Combine anchovy paste, olive oil, shallot and lemon juice. (if you are not using preserved lemons, add ½ teaspoon of salt)
Make the Salad
1
Combine the cooked lentils, blanched broccoli, chopped jalapenos, chopped preserved lemon peel (or lemon zest), chopped red onion, and anchovy lemon dressing.
2
Sprinkle the unsalted sunflower seeds on top.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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