- 2 lb. Indian Harvest Black Beluga Lentils
- 1 ½ c. pesto
- 1 lb. cooked shrimp, medium, peeled and deveined
- 4 c. canned small artichokes, quartered
- 1 1/2 c. sun-dried tomatoes, diced
- Salt & pepper to taste
- Parmesan cheese, for garnish
- Cook Indian Harvest Black Beluga Lentils per package directions, then drain.
- Stir in pesto until all lentils are coated. Add remaining ingredients and chill.
- Garnish with Parmesan before serving. Recipe may also be served hot.