Lentil Salad with Radish


Lentil Salad with Radish

By: Christy Morgan

Total Time: 40 minutes, 10 minutes active

Servings: 6

Lentils take center stage in Christy Morgan's recipe for a zesty radish salad with a homemade mustard vinaigrette.


  • 1 cup lentils

  • 2-3 cups water

  • 2 red radishes, trimmed and thinly-sliced

  • 10 cherry tomatoes, halved

  • 1 tablespoon fresh oregano, minced

  • 1 tablespoon tamari

  • 1 tablespoon Dijon mustard

  • Dash of maple syrup

  • 1/4 teaspoon sea salt, or more to taste

  • Pinch of black pepper



  1. Sort through the lentils for stones or debris; rinse thoroughly, and drain. Add lentils and water to a medium saucepan and bring to a boil. Partially cover and lower heat to a simmer. Cook for 30-35 minutes (or until lentils are soft when pinched between your fingers). Drain in a colander and rinse lentils briefly. Drain well.

  2. In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.

  3. Combine the lentils, radishes, tomatoes and oregano in a medium sized bowl and mix well. Pour in the dressing, mix well and season to taste.

Serving Suggestion

Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ganouj and/or a squeeze of lemon.

Tips & Notes

Learn more about legumes and watch Christy Morgan make this recipe in this Co+op Kitchen video.