Recipe courtesy of Vallery Lomas
Recipe courtesy of Vallery Lomas
Watch how to make this recipe.
French Lentil Salad with Goat Cheese and Roasted Radishes
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- Level: Easy
- Total: 1 hr 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 3 mg
- Sodium
- 210 mg
Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.
- Level: Easy
- Total: 1 hr 20 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 3 mg
- Sodium
- 210 mg
Ingredients
Directions
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22m
Easy
CLASS
- Preheat the oven to 425 degrees F.
- Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
- Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
- Halve the roasted radishes and put them in a large bowl. Add the cooked lentils, almonds and dressing and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
- Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.
