Radish Sprout and Lentil Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A different kind of salad with some crunch. Ingredients:
1 cup dried lentils |
3 cups water |
1 shallot |
1 clove garlic |
1 bay leaf |
1 cup radish sprouts |
1/2 chopped watercress |
1/4 cup freshly squeezed orange juice |
1 teaspoon dijon mustard |
1 tablespoon white wine vinegar |
1/8 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Rinse, drain and set aside the lentils.
2. Put the water and shallot in a saucepan over medium heat and bring to a boil.
3. Add garlic, bay leaf, and lentils.
4. Reduce heat and simmer for 15 minutes, uncovered.
5. Do not overcook, the lentils should have a crunch.
6. Drain the lentils, discarding the shallot, garlic and the bay leaf.
7. For the dressing, combine the ingredients in a small bowl and whisk to blend.
8. Mix the lentils, sprouts and the watercress in a salad bowl.
9. Add the dressing and toss to combine.
10. Cover and refrigerate the salad for 2 to 3 hours before serving.
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