Corn Salad with Chile and Lime
Lentil Salad with Radishes
Lentils take center stage in this 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.
GF V veg DF
Yield: 6 servings