• Bring a large pot of water to a boil. Add the broccoli florets and cook until crisp-tender, about 2 minutes.
  1 head of broccoli
• Drain in a calendar and transfer to a bowl with ice and cold water.
• Let the broccoli thoroughly cook for 5 minutes.
• Add about 3 cups of water and 1 cup of French green lentils in a large saucepan.
  2 cups for cooked lentils, 3 cups water
• Adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.
  1 bay leaf, 1 onion, 1 Clove of garlic
• Bring the water and lentils to a boil and then reduce to a simmer.
• Cook on low for 20-30 minutes or until tender.
• Drain the water (or broth) from the lentils and set them aside until they come to room temperature before mixing them into the salad.
• Discard the bay leaf, half onion, and garlic.

Prepping the Preserve lemon:

• Scrape the interior flesh of the lemon, discard, and finely chop the preserved lemon peel.
  1 preserved lemons

Make the dressing:

• Combine anchovy paste, olive oil, shallot and lemon juice. (if you are not using preserved lemons, add ½ teaspoon of salt)
  4 Tablespoons olive oil, 4 lemon juice, 2 Tablespoons anchovy paste, 1 shallot

Make the salad:

• Combine the cooked lentils, blanched broccoli, chopped jalapenos, chopped preserved lemon peel (or lemon zest), chopped red onion, and anchovy lemon dressing.
  2 jalapenos peppers
• Sprinkle the unsalted sunflower seeds on top.
  Unsalted sunflower seeds