Christy Morgan gives us a tour of quick-cooking, nutritious legumes and how to use them. Lentils take center stage in Christy’s recipe for a crunchy, zesty lentil salad with radish.
Lentil Salad with Radish
Makes 6 servings
Prep Time: 10 minutes active, 40 minutes total
• 1 cup lentils
• 2–3 cups water
• 2 red radishes, trimmed and thinly-sliced
• 10 cherry tomatoes, halved
• 1 Tbsp. fresh oregano, minced
• 1 Tbsp. tamari
• 1 Tbsp. Dijon mustard
• Dash of maple syrup
• 1⁄4 tsp. 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.
Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ghanouj and/or a squeeze of lemon.
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