Prep: 1. In a small saucepan combine lentils and water, bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). 2. In a separate saucepan bring water to a boil. Quarter bees and then add beats (using a steamer basket if you have one) to the saucepan and steam beets for 10 minutes. Set aside to cool. 3. Thinly slice fennel, sprinkle with sale and massage by rubbing salt into fennel with your fingers. Let sit for 10 minutes. Rinse and then drain. 4. Toast pumpkin seeds in a dry skillet for 2-5 minutes. 5. Pit and halve cherries. 6. Chop steamed beets (sliding off the skins as you go), basil and mint. 7. Mince shallot. 8. Slice avocado. Make: 1. In a large bowl, combine basil, mint, shallot, oil, and lemon juice and stir. 2. Pile in cherries, fennel, steamed beets, and lentils and stir. (if you prefer a cold salad, chill lentils and beets before assembling) 3. Toss in avocado and greens. Top with seeds, salt, and pepper and stir.
Use green lentils for this recipe if possible!