French Lentil Salad and Mushroom Ravioli in Tomato Red Pepper Sauce for Lunch

Use any cooked lentils of your choice. I made a sherry vinaigrette by mixing 2 Tbsp sherry vinegar and 3 Tbsp olive oil with 2 cloves of garlic, mashed into a paste and whisked until well combined. Add salt and freshly ground black pepper. Adjust the seasonings accordingly.

For the Naan and Pumpkin Seed see recipe here: http://acooksmemoir.blogspot.com/2015/02/snacks-naan-crispy-and-roasted-pumpkin.html

Once ready to serve, mix greens with sliced tomatoes with naan chips with some of the dressing. Sprinkle some roasted spiced pumpkin seeds or any other roasted nuts of your choice. I also added a little Parmesan and little Portuguese spice mix.