INGREDIENTS
3/4 cup
black lentils
1
bay leaf
1/4 cup
extra virgin olive oil
1 serving
salt and pepper
1 1/2 cups
plain greek yogurt
2 cloves
garlic
1/2
juice of lemon
2 tbsp
extra virgin olive oil
1 tbsp
fresh dill
1/4 tsp
salt
1/4 tsp
pepper
2 cups
baby arugula
1 medium
fennel bulb
1 medium
onion
1
avocado
1 tbsp
fresh dill
1 serving
naan
2 tbsp
shallot
1/2
lemon zest
1
juice of lemon
2 tbsp
white wine vinegar
1/4 cup
extra virgin olive oil
1/4 tsp
salt
1/4 tsp
pepper
1 handful
torn