Lentils are one of the legumes that I bring to the table more often, I eat them several days during the week. I love to try different types of lentils (red, brown, green, black etc …), each with different qualities that are good for any meal. For this lentil salad with carrots and radishes I opted for brown lentils because they remain in a more compact texture.
The initial idea did not include radishes, but then looking back at the combinations of flavors I wanted to try adding this crispy and slightly spicy tone. There are several species of radish, but the most common one here in Italy is the red one with white pulp, and is usually eaten raw. We only eat the round roots, but you can also eat the leaves if they are fresh and not yellowed. The radishes are rich in properties, in fact, help in blood purification, are strong detoxifying and also have a calming effect.
Some time ago I shared a recipe for warm salad of lentils with pumpkin, but this tepid version fits in these days that seem to spring. The added ingredients, such as carrots and feta, seem to be born to feel good together. The flavor of the lentils is enhanced by the taste of mint, which releases that extra touch of freshness in the palate. All these combinations make this recipe a dish that can be eaten as a quick and super healthy meal!
This lentil salad arises mainly as a complete meal, or rather as a complete lunch. In fact, on Saturday here at home there is always a lot to do, and this recipe is perfect as a quick lunch can sated longer.
- 1 shallot
- 230g lentils
- 20 mint leaves
- 4 carrots
- 10 radishes
- 100g feta cheese
- extra virgin olive oil
- Begin cooking the lentils. Once cooked, place them in a bowl.
- Chopped shallots. Wash and cut the carrots into cubes.
- Put the shallots and carrots in a pan with 3 tablespoons of oil and heat.
- Add salt and pepper.
- Washed and diced radishes, then add them to the lentils.
- Wash and chop the mint leaves.
- Once the carrots have softened, pour the contents of the pan into the bowl with the lentils.
- Add the mint leaves and mix.
- Serve the lentil salad with a sprinkling of chopped feta.