2 April, 2015
Makes 4 cups of salad
1 cup lentils (uncooked)
1/3 cup radish
1/2 cup cucumber
1/2 cup red pepper diced
3 tbsp diced onion or shallot
1/4 cup chopped parsley or other green
Juice of 1 lemon
2 tbsp Dijon mustard
1 tablespoon honey
1 clove of garlic pressed or minced
1/4 cup olive oil
Salt and pepper to taste
Rinse the lentils well in a fine mesh strainer. Look over them for any rocks (it does happen!) Cook the lentils in 4 cups of water. Add aromatics such as garlic and thyme if you choose. BrIng to a boil then reduce heat and simmer. The texture should be soft but the lentils should hold their shape, about 25-35 minutes. Drain lentils.
While the lentils are cooking prepare the dressing. I like to make the dressing in a jar so I can shake it to mix it but a bowl and spoon work great too. I used a micropplane to grate the garlic but you can use a garlic press or just mince it well. Juice 1 lemon. I microwave the lemon for ten seconds then roll it on the counter prior to cutting to help get all the juice out. Add the honey, mustard and salt/pepper. The dressing is the seasoning for all the vegetables and lentils so it should taste a little strong.
When the lentils are cooked drain them in a fine mesh strainer then put them in a bowl and toss with the dressing while warm. Allow to cool.
Chop remaining ingredients and add to cook lentils. Serve cold or at room temperature.