Lentils with Cilantro Sauce

Name: Lentils with Cilantro Sauce
Yield: 8
Ingredients: For the sauce; 1/2 cup white wine vinegar; 1/4 cup chopped cilantro; 1/4 cup chopped parsley; 4 cloves garlic, minced; 1/4 cup green pepper, minced; 3/4 cup olive oil; Salt to taste; For the salad; 6 medium carrots, sliced at a diagonal; 5 zucchinis, sliced at a diagonal; 1 bunch of scallions, cut into florets; 500g cherry tomatoes; Salt and black pepper to taste

1
For the sauce
2
1/2 cup white wine vinegar
3
1/4 cup chopped cilantro
4
1/4 cup chopped parsley
5
4 cloves garlic, minced
6
1/4 cup green pepper, minced
7
3/4 cup olive oil
8
Salt to taste
9
For the salad
10
6 medium carrots, sliced at a diagonal
11
5 zucchinis, sliced at a diagonal
12
1 bunch of scallions, cut into florets
13
500g cherry tomatoes
14
Salt and black pepper to taste

Ingredients

1
For the sauce
2
1/2 cup white wine vinegar
3
1/4 cup chopped cilantro
4
1/4 cup chopped parsley
5
4 cloves garlic, minced
6
1/4 cup green pepper, minced
7
3/4 cup olive oil
8
Salt to taste
9
For the salad
10
6 medium carrots, sliced at a diagonal
11
5 zucchinis, sliced at a diagonal
12
1 bunch of scallions, cut into florets
13
500g cherry tomatoes
14
Salt and black pepper to taste

Directions

1
Prepare the sauce: combine the vinegar, cilantro, parsley, garlic, and green pepper
2
Add the olive oil, mix well, and season. Reserve
3
Blanch the carrots in boiling salted water for 6 minutes
4
Drain and rinse with cold water
5
Repeat the process
6
Blanch the zucchinis and scallions for 1 minute, repeating the same process
7
Combine the cooked lentils and cherry tomatoes with the sauce
8
Let it rest for 1 hour in the refrigerator
9
Arrange on a platter and serve
10
Serves 8.