LENTIL SALAD WITH PUMPKIN VINAIGRETTE

Prepare your lentils according to package directions, set aside to cool. Add chopped broccoli to a pan with ¼ cup water, place a tightly sealed lid over it and bring heat to medium. Once steam starts to escape the pan, 3-4 minutes, drain the water and set the broccoli aside to cool, it should still have a great crunch to it. Add all your pumpkin vinaigrette ingredients to a blender and blend until smooth. If prepping for later: add dressing to the bottom of four containers and top with ¼ of each ingredients, seal and refrigerate until ready to mix and eat. If enjoying right away, toss everything in the dressing and eat!