This was another "Clean Eating" recipe that I tried a few weeks ago and really liked. It wasn't as good after a day or two when all the dressing was absorbed and it kind of lost some of the lemony zing. It would be better eaten the day it's made, I think. So, this would be a good dish to take to a pot luck where everything is going to be eaten that day. Or, just make more dressing and drizzle some more on the next day to revive it. It was a good lunch, though, and I will make it again. Oh, and I used the pre-cooked French Lentils (the black ones) from TJ's instead of cooking green lentils, because I always overcook my lentils and end up with mush.
- 2 cups dry green lentils,
- 1 can of chickpeas , rinsed, drained
- 1 bunch of radishes, chopped or sliced
- ¼ cup fresh basil leaves, chopped (optional, thyme leaves loosely packed, discard stems)
- 1 bay leaf
- 2 teaspoons kosher or sea salt
- 3 tablespoons extra-virgin olive oil
- 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
- Put the lentils, salt, garlic and bay leaf in a medium pot in 3 cups water and bring just to a boil.
- Reduce heat to low and allow the lentils to simmer for 30- 40 minutes, or until softened all the way through, adding water as they cook if necessary.
- Cool lentils to room temperature then place in the refrigerator until chilled.
- In a large serving bowl, combine the lentils, chickpeas, radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you'd like.