Lentils and Sharp Greens Salad

This is a very tasty salad. The baby French green lentils cook in about 15-20 minutes.

1 c. French green lentils

1 bay leaf

1/4 c. minced green, red or other mild onion

1/2 c. radishes, or other crunchy vegetable, small diced

1 tsp. Dijon

Unfiltered apple cider vinegar

Olive oil

1/4 c. minced fresh chives, optional

10-12 mint leaves, minced

2-3 large handfuls sharp leafy greens, such as watercress, arugula (chopped or torn, stems removed)

1 tsp. honey

Salt and pepper

Rinse lentils and put into a saucepan with bay leaf onion and 1 1/2 cups salted water. Cover, bring to a simmer, lower heat and low simmer for 15-20 minutes. Check midway through, and add a bit of water if needed. Lentils should be cooked but firm when done. Drain and allow to cool for about 10 minutes. Refrigerate if not using right away.

In a bowl, combine the lentils with radishes or other veggie. Whisk together 1 Tbsp. vinegar and 1 tbsp. olive oil. Stir into the lentil mix and season with salt and pepper.

Gently stir in the chives (if using) and mint. Can be refrigerated ahead at this point.

When ready to serve, whisk together 1 tsp. vinegar, 2 tsp. olive oil, 1 tsp. honey, and season with salt and pepper. Toss with the greens, place on serving plates, and create a depression in the middle. Spoon in the lentil mixture and serve.

Mix any leftovers all together for your picnic side salad. It’s great the next day!

Recipe created or adapted by Liz Talley, Urban Graze

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