Mint Radish Lentil Salad
Just a half-cup of lentils per day provides protein, vitamins, and minerals to help improve healthy health. This lentil recipe is even better the next day once the flavors have had some time to settle together. We love serving it warm with crispy salmon but it's also delicious chilled or at room temperature for picnics or on-the-go lunches.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Lunch and Dinner Recipes
Cuisine: French
Keyword: Dinner, Healthy, Lunch, On-the-go
Skill: intermediate
Servings: 6
Calories: 164kcal
- 1 cups dry French lentils
- 1 tsp olive oil
- 1 small celery root, peeled and cubed
- .5 small white or yellow onion, diced
- 1 clove garlic, minced
- 1 bay leaf
- 3.5 cups chicken broth or vegetable broth
- 1 bunch small radishes, thinly sliced
- .25 cups sherry vinegar
- 2 tbsp chopped fresh mint
- .5 shallot, thinly sliced
- 1.5 tsp fresh grated ginger
- 1 tsp kosher salt
- Freshly ground black pepper
Place lentils in a strainer to sort and discard any debris. Rinse under cold water.
In a large pot over medium heat, heat the olive oil. Add the celery root, onion, garlic, and bay leaf. Cook for 5 minutes.
Pour in the broth, stir in the rinsed lentils, and bring to a boil. Cover and reduce heat to medium-low to maintain a simmer. Cook for about 25 minutes, stirring occasionally until lentils are tender.
Remove and discard bay leaf. Drain the lentils.
In a large bowl, combine the drained lentils, radishes, sherry vinegar, mint, shallot, ginger, salt, and pepper to taste.
Serving: 1g | Calories: 164kcal | Carbohydrates: 24.7g | Protein: 11.8g | Fat: 2.1g | Saturated Fat: 0.4g | Sodium: 867mg | Fiber: 10.8g | Sugar: 1.9g