I’m ready for it to feel like spring here and I’m channeling it as best I can by filling my fridge with early spring produce and all the fresh herbs. This lentil salad has been my go-to as of late, partly because makes quite a bit, but also because it’s just so good! Having this salad made in the fridge feels like a blessing when lunch time comes around and I’m closing in on hangry-mode. This salad is wonderfully simple and a great addition to your meal prep/batch cooking session. The hearty lentils are accompanied by crisp radishes and shallots, a variety of fresh herbs, and topped with a light apple cider vinegar dressing. The flavors are light and fresh but the salad itself is filling, yet not in a way that you feel weighed down and heavy. Serve on a bed of greens with a side of toasted bread and hummus, and you have a perfectly satisfying meal you can toss together from the fridge in less than 5 minutes.
Lentils are a pulse crop along dry beans, chickpeas, and peas, and are part of the legume family. They come in a wide with colors that include yellow, red-orange, green, brown, and black, and have numerous nutritional benefits.
Lentils are an excellent source of plant-based protein and fiber with 1/2-cup cooked proving 9 g of protein and 8 grams of fiber.
In addition, lentils are an excellent source of folate, manganese, phosphorus and thiamin. Folate (or folic acid as it is called when used in supplements and fortification) is essential for preventing birth defects as well as metabolizing homocysteine, which has been linked to atherosclerosis and cardiovascular problems.The recommend daily intake of folate is 400 micrograms for both men and women (600 micrograms for women who are pregnant) and 1 cup of lentils provides about 90% of those daily folate requirements.
Lentils are also a good source of zinc, which is one of the several nutrients required for the immune system to function properly. This is important especially for those consuming a plant-based diet since most plants do not contain a high amount of zinc and amount absorbed per meal is very low– varying from 8-32%. Lentils are also one of the best plant sources of iron with 1 cup proving 37% of the daily recommendation.
Some of the health benefits of lentils include helping control blood glucose levels and reduce heart disease. Lentils help with glycemic control thanks to being high in fiber and resistant starch. Lentils are low in fat, high in fiber, and full of minerals that support a heathy heart. Fiber is associated with lower incidences of cardiovascular disease and can reduce LDL cholesterol levels beyond what can be achieved by a diet low in saturated and trans fats alone.
This recipe calls for black lentil because they hold up better when cooked. However, french or green lentils will still be delicious. For quicker assembly, use pre-cooked lentils or vacuum-packed steamed lentils. Just drain and rinse before using.
This salad makes a little over four cups. It serves 4 as a main or 6 as a protein accompaniment to a larger green salad or bowl meal. I find this amount is perfect for prepping for a week’s worth of lunches. However, if you don’t want leftovers you can always halve the recipe.
Black Lentil Radish Salad with Herbs
A chilled lentil salad with crunchy radishes and fresh herbs for a light, yet filling salad or side.This salad is best served chilled or at room temp. Use pre-cooked lentils for even quicker assembly. This salad keeps well for a few days in the fridge. Perfect for meal prep.
For the salad:
1 cup black lentils, or use one 17-ounce package of steamed lentils instead
1 bay leaf, skip in using pre-cooked lentils
1 bunch radishes
2 tablespoons chopped dill
2 tablespoons chopped chives
1 tablespoons chopped parsley
For the dressing
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon minced garlic
salt and pepper, to taste
In a medium pot, combine the lentils and bay leaf. Add 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cover with the lid slightly tilted to let steam escape. Let simmer for 20-25 minutes, or until lentil are tender but still hold their shape. Drain the lentils and discard the bayleaf. Let the lentils come to room temp.
Meanwhile, using a shape knife or mandoline, slice the radishes and shallots thin. To make the dressing, whisk together the ingredients in a small bowl.
Combine the lentils, radishes shallots and herbs in a large bowl. Drizzle the dressing over the lentils and toss to combine. Store in a airtight container in the fridge for 5 days.
Make sure to follow Nourished by Nutrition on Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made and feature you!