Light, healthy and so easy to prepare. I used crimson lentils because I had them on hand, but black or green de Puy will be fine as well. No salt is used, by choice.
The recipe below is for 2. You can serve it in individual plates or on a large one. Or, of course augment the portions via the serving size tab on the page
A playfulness between light sweet and pungent and brought together by a dash of olive oil.
1 cup crimson lentils
1/2 cup pinto black beans
4 ounces goat cheese
arugula and baby green mix salad
1 ounce purple radish sprouts
red wine vinegar
1 Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking.
2 Rinse and pat dry the baby green salad and the purple radish sprouts.
3 On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
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