Recipe borrowed with permission from www.strongertogether.coop where you can learn all about your food and where it comes from!
Ingredients
- 1 cup lentils
- 2 cups seeded watermelon, balled or cubed
- 2 red radishes trimmed and thinly-sliced
- 10 cherry tomatoes halved
- 1 tablespoon fresh oregano
- 1 tablespoon tamari
- 1 tablespoon dijon mustard
- 1 dash maple syrup
- 1/4 teaspoon sea salt
- 1 pinch black pepper
Servings:
Instructions
- Sort through the lentils for stones or debris; rinse thoroughly, and drain. Add lentils and water to a medium saucepan and bring to a boil. Partially cover and lower heat to a simmer. Cook for 30-35 minutes (or until lentils are soft when pinched between your fingers). Drain in a colander and rinse lentils briefly. Drain well.
- In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.
- Combine the lentils, radishes, tomatoes, and oregano in a medium-sized bowl and mix well. Pour in the dressing, mix well and season to taste.
Recipe Notes
Serving Suggestion
Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ganouj and/or a squeeze of lemon.
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