Radish Sprout and Lentil Salad

Total Time
Prep 10 mins
Cook 15 mins

A different kind of salad with some crunch.

Ingredients Nutrition


  1. Rinse, drain and set aside the lentils.
  2. Put the water and shallot in a saucepan over medium heat and bring to a boil.
  3. Add garlic, bay leaf, and lentils.
  4. Reduce heat and simmer for 15 minutes, uncovered.
  5. Do not overcook, the lentils should have a crunch.
  6. Drain the lentils, discarding the shallot, garlic and the bay leaf.
  7. For the dressing, combine the ingredients in a small bowl and whisk to blend.
  8. Mix the lentils, sprouts and the watercress in a salad bowl.
  9. Add the dressing and toss to combine.
  10. Cover and refrigerate the salad for 2 to 3 hours before serving.
Most Helpful

A very healthy and crunchy salad. Taste is good, but it misses some colour and different textures.

Is This Really Necessary December 30, 2006

This was a healthy salad (I especially liked the fact there was no oil in the dressing) but I felt it was a touch bland. Next time, I would make twice as much dressing and also add a bit of feta cheese or perhaps some tomatoes and finely chopped red onions to dress it up a bit. I'd also add the sprouts at the last minute, so they don't get soggy with the marinating. Just a few small changes would make this good salad great!

Sackville May 09, 2004