Ingredients

The following ingredients have 5 Servings
  • 2 cups dried black beluga lentils or French green lentils
  • 2 large garlic cloves, halved lengthwise
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice (about 2 medium lemons’ worth)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, pressed or minced
  • 1/4 teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1 big bunch of radishes, sliced thin and roughly chopped
  • 1/4 cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
  • Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

Instruction

  • 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.
  • 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.
  • 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.