Lentil Salad with Radishes and Goat Cheese
Prep Time: 40 minutes
Yield: 10
Ingredients
- 16 ounces dried lentils, rinsed and sorted
- 8 cups water
- 2 pounds radishes, cleaned and sliced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 tablespoons lemon juice
- 1 tablespoons dijon mustard
- 8 cups arugala
- 8 ounces goat cheese
- 10 tablespoons sunflower seeds
- 4 whole carrots (medium), sliced
- ½ teaspoons sea salt
- ½ teaspoons ground black pepper
Instructions
- Bring lentils and water to a boil in a medium pot.
- Lower the heat, cover, and let simmer for 20-30 mins until the lentils are tender. Strain lentils and let cool.
- Heat the olive oil in a skillet over medium heat, then add radishes, carrots, and garlic. Saute for ~9 mins until radishes and carrots start to get tender but still have a crunch.
- Transfer the radish mixture to a large bowl and stir in lemon juice, dijon mustard, salt, and pepper.
- Add the lentils to radish mixture and stir to combine. Let cool for at least 20 mins.
- Assemble salad by serving lentil/radish mixture over arugala greens, topped with goat cheese and sunflower seeds.
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