Eat. Play. Love.

Lentil Salad with Cilantro & Radishes

  • July 16th, 2014

I apologize for the delay in getting out this recipe, Folks! Awhile back, I posted a pic on Instagram and Facebook and had a few requests for the recipe. This is one of those salad where I open up the fridge and take a peek in the garden to see what I have and then make something up. Sometimes I nail it. Other times, not so much. Just ask Joe. 🙂 Having said that, I really enjoyed this lentil salad! The lentils provide a great source of protein while the herbs and Gone Greens collard green chile paste add a little kick. You can serve this as is or on a bed of greens. Let me know if you try it or some variation.

Lentil Salad with Cilantro & Radishes

Serves 2-3
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Salad, Side Dish
Misc Pre-preparable, Serve Cold
By author Kim Rush Lynch

Ingredients

  • 2 cups lentils (soaked 12 hours, then cooked)
  • 1 bunch cilantro (roughly chopped)
  • 6 Medium radishes (sliced)
  • 1 Medium kohlrabi (julienned)
  • 3 cloves garlic (minced or pressed)
  • 3 Medium spring onions (thinly sliced)
  • 1 cup olive oil (extra virgin, un-refined if possible)
  • 1/3 cup balsamic vinegar
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons collard green chili paste (check out Gone Greens brand!)
  • sea salt (to taste)
  • pepper (to taste)

Directions

1. Make the dressing first, by combining the olive oil, worcestershire sauce, garlic, chili paste and vinegar in a small bowl. Whisk.
2. Mix together your lentils, sliced radishes, sliced kohlrabi, chopped cilantro, and sliced spring onion. In this recipe, you can really add any veggie to it in any proportion. So experiment!
3. Add dressing to salad until it's dressed to your liking. Add salt and pepper to taste. Serve at room temperature or chill for later.
4. Enjoy!

Note

Remember to soak your lentils for 12 hours and rinse before cooking.

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