Ingredients
Equipment
Method
- Rinse the lentils under cold water. In a medium pot, bring 1 liter of water to a boil, then add the lentils. Cook for about 20 minutes or until tender but still slightly firm.
- Once cooked, drain the lentils and allow them to cool for about 10 minutes.
- In a mixing bowl, combine the chopped romaine lettuce and sliced radishes.
- In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and cracked black pepper to create the dressing.
- Add the cooled lentils to the mixing bowl with the lettuce and radishes. Pour the dressing over the salad and toss gently until well combined.
- Transfer the salad to a serving bowl, and top with fresh parsley, and additional cracked black pepper, if desired. Serve immediately or refrigerate for up to an hour before serving for enhanced flavors.
Nutrition
Notes
Feel free to experiment with the salad ingredients! You can swap the radishes for cucumbers if you prefer a milder flavor. Adding crumbled feta cheese or slices of avocado can elevate the salad further. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days; the lentils will keep their texture, but the lettuce may wilt. Reheat the lentils only if you plan to serve them warm as part of a chilled salad! Happy cooking!