Radish Lentil Mint Salad Recipes
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
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- Meanwhile, make the dressing: In a large bowl, whisk together the vinegar, Dijon mustard, and honey or maple syrup. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
- Place the lentils in the large bowl with the dressing (if you’d like to cool them quickly, drain them until cool water). Add the shallot, mint, walnuts, and crumbles of the soft goat cheese. Add the kosher salt and fresh ground pepper and mix to combine. Taste and add more salt to taste. Serve immediately. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the nuts and add when serving).
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