Earthy lentils paired with peppery radishes and creamy goat cheese in a French-inspired salad.
Ingredients
- 16 ounces dried lentils, rinsed and sorted
- 8 cups water
- 2 pounds radishes, cleaned and sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 tablespoons dijon mustard
- 8 cups arugala
- 8 ounces goat cheese
- 10 tablespoons sunflower seeds
- 4 whole carrots (medium), sliced
- ½ teaspoons sea salt
- ½ teaspoons ground black pepper
Instructions
- 1
Bring lentils and water to a boil in a medium pot.
- 2
Lower the heat, cover, and let simmer for 20-30 mins until the lentils are tender. Strain lentils and let cool.
- 3
Heat the olive oil in a skillet over medium heat, then add radishes, carrots, and garlic. Saute for ~9 mins until radishes and carrots start to get tender but still have a crunch.
- 4
Transfer the radish mixture to a large bowl and stir in lemon juice, dijon mustard, salt, and pepper.
- 5
Add the lentils to radish mixture and stir to combine. Let cool for at least 20 mins.
- 6
Assemble salad by serving lentil/radish mixture over arugala greens, topped with goat cheese and sunflower seeds.
Equipment
- Medium Pot
- Mixing Bowls
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet.