Radish Lentil Salad with Dill
RADISH LENTIL SALAD WITH DILL
Makes 4-6 servings
Takes 1 hour, 10 minutes
½ cup French green lentils
½ cup spelt berries, optional*
1 teaspoon salt, divided, plus more for seasoning
2-3 bunches radishes, leaves removed, roots thinly sliced (about 4 cups)
1 cup finely chopped dill**
6 tablespoons olive oil
3 tablespoons fresh orange juice
2 tablespoons rice wine vinegar
10 twists freshly ground black pepper
⅛ teaspoon red pepper flakes
2 garlic cloves, minced
In a small saucepan, cover lentils with an inch or two of water. Bring to a boil over high heat, reduce to low and cook until lentils are tender but not mushy, about 15-18 minutes. Drain the lentils and add to a large bowl.
In the same small saucepan, cover spelt berries with an inch or two of water. Add ½ teaspoon salt, bring a boil over high heat, reduce, and simmer gently until tender but still toothsome, 30-35 minutes. Drain and add to the bowl with the lentils.
Add radishes and dill to the lentil bowl.
In a mason jar, combine remaining ingredients along with remaining ½ teaspoon salt. Shake well until smooth and pour over salad. Taste and adjust seasoning as desired. It may need more salt.
Serve immediately or let it sit overnight to let the flavors meld a bit more.
*If you are short on time, feel free to cut out the spelt berries or use a different, faster grain instead (like quinoa, rice, or millet). They aren’t essential for this dish but we love them because they add heft and make it a much heartier dish that could be a side dish for many or even a light lunch.
**Dill is a great herb to use here, but it doesn’t have to be the only one. If you’re short on dill, feel free to sub in any other tender herbs (chives, basil, mint, cilantro, or a mix will all work great).
