Lentils and Radishes

Last week at pick up, a new member suggested a warm lentil and radish salad.  She wasn't sure if she still had the recipe, but it led me on a new culinary adventure.  I have never paired the two!  Here are a couple of recipes to try.  There are many online.  You could add goat cheese to either.

Warm Lentil and Radish Salad

Ingredients

• 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

Preparation

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.

Serving Suggestion

Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ganouj and/or a squeeze of lemon.

http://strongertogether.coop/recipes/lentil-salad-with-radish/

Lemony Lentil and Chickpea Salad with Radishes and Herbs

From cookieandkate.com

Ingredients

Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)

• 2 cups dried black beluga lentils or French green lentils
• 2 large garlic cloves, halved lengthwise
• 2 tablespoons olive oil

Lemon dressing

• ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or agave nectar
• 1 clove garlic, pressed or minced
• ¼ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste

Salad

• 1 (14 ounce) can cooked chickpeas, rinsed and drained
• 1 big bunch of radishes, sliced thin and roughly chopped
• ¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
• Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

Instructions

1. To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
2. To make the dressing: Whisk together the ingredients in a small bowl. If you're using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you'd like.