Lentil Salad with Radish
By: Christy Morgan
Total Time: 40 minutes, 10 minutes active
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
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.
In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.
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.
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.