Tangy Summertime Lentils And Radish Food
FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES
Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.
Provided by Vallery Lomas
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
- Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
- Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
- Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.
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- To cook the lentils: Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- Meanwhile, sort through your lentils for debris, then rinse your lentils in a fine-mesh sieve under running water until the water runs clear. Set aside.
- Once the water is boiling, add the rinsed lentils. Add the bay leaf and salt. Set the timer for 16 minutes. Reduce the heat as necessary to prevent overflow and to maintain a lively simmer.
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