Best Radish Lentil Mint Salad Recipes

ORANGE, RADISH, AND MINT SALAD

Orange, Radish, and Mint Salad image

Provided by Ellie Krieger

Time 13m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Steps:

Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

LENTIL-AND-MINT SALAD

Lentil-and-Mint Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups dried green lentils
1 yellow onion, halved
1 large sprig thyme
2 cloves garlic, peeled
1 bay leaf
3 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 red onion, peeled and finely chopped
1 red bell pepper, seeded and finely diced
1/2 cup chopped mint

Steps:

Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

French Lentil Salad with Goat Cheese and Roasted Radishes image

Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.

Provided by Vallery Lomas

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled

Steps:

Preheat the oven to 425 degrees F.
Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.