INGREDIENTS
2 cups
Beluga black lentils
1 cup
Flat-leaf parsley, loosely packed
1
Fuji apple, large
1 1/2 tbsp
Ginger, fresh
1
Jalapeno pepper, large
1 1/2
Lemons, juice of
1
Yellow bell pepper
1 tbsp
Balsamic vinegar
1 tsp
Salt
1/8 cup
Olive oil
1 tbsp
Sesame oil
1/4 cup
Coconut, unsweetened