Go Back
Print
Lentil salad with radishes on a platter

Lentil Salad with Marinated Radishes

Spicy radishes offer great flavor and crunch in this light (yet filling!) lentil salad, balanced with creamy goat cheese and fresh greens.
Course Main Course
Type Salad
Servings 2 servings

What You'll Need

  • ½ cup lentils (I used black beluga lentils)
  • 6 radishes sliced ¼” thick
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • ¼ cup finely chopped herbs (I used parsley and fennel fronds)
  • 1 ½ cups mixed greens
  • ¼ cup goat cheese crumbles
  • Salt and pepper to taste

What to Do

Cook the lentils

  1. Put a medium pot of salted water on to boil.
  2. Once boiling, add the lentils and reduce to a simmer. Cook according to package directions, about 20 minutes, or until the lentils are tender.
  3. Drain well and set aside to cool slightly.

Prep the radishes

  1. While the lentils cook, combine the sliced radishes, vinegar, and olive oil in a bowl.
  2. Season with salt and pepper, then toss to coat. Allow the radishes to marinate for at least 15 minutes, tossing occasionally.

Finish the salad

  1. Add the cooked lentils to the marinated radishes and toss to coat the lentils with the dressing.
  2. Add half of the chopped herbs and the mixed greens, toss to combine. (If the salad seems a little dry, add another drizzle of olive oil.)
  3. Divide the salad between two plates and top with the goat cheese. Garnish with the remaining herbs.
  4. Enjoy!

Recipe Notes

This recipe works great with any herbs you have on hand! I used parsley and fennel fronds, but tarragon, basil, and oregano would also be delicious!