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Prep
Difficulty
Easy
Time
Estimate
45 mins
Simmer the lentils and chop up vegetables. Whisk up the balsamic vinaigrette. Toss the dressing with the lentils & veggies. Slice the radishes and creamy dressing. Package up the salads separately to take on the go. They are both lovely chilled or at room temperature.
Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.
A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
