Ingredients
2cupsdried black beluga lentils,or French green lentils
2clovesgarlic,large, halved lengthwise
2tbspolive oil
¼cupfresh lemon juice,(about 2 medium lemons’ worth)
2tbspolive oil
1tspdijon mustard
1tsphoney,or maple syrup
1clovegarlic,pressed or minced
¼tspfine-grain sea salt
freshly ground black pepper,to taste
15ozchickpeas,(1 can or 1½ cups cooked chickpeas), rinsed and drained
1bunchradishes,(big bunch), sliced thin and roughly chopped
¼cupfresh leafy herbs,(combination of mint and dill recommended), chopped
avocado,sliced
feta,or goat cheese, crumbled
handfulfresh leafy greens
Preparation
Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water.
Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes.
Drain the lentils and discard the garlic cloves.
Whisk together the ingredients in a small bowl.
In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if desired.
