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


  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.

GF V veg DF

Yield: 6 servings