bell pepper
basil
bay leaf
veggie broth
cucumber
snap peas
black lentils
purple cabbage
vinaigrette
Sort through and rinse the lentils. Add to a medium saucepan with the vegetable broth and bay leaf. Cook covered, then drain and rinse with cold water.
Add all the dressing ingredients to the base of a blender and blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.
In a large bowl, toss the lentils, vegetables, herbs, and dressing together. Chill covered in the fridge for at least 30 minutes before serving.
save time, $$, & reduce overwhelm