Radish Sprout and Lentil Salad

• dried lentils↗1 cup
• water↗3 cups
• shallot↗1
• clove garlic↗1
• bay leaf↗1
• radish sprouts1 cup
• chopped watercress1⁄2
• freshly squeezed orange juice↗1⁄4 cup
• Dijon mustard↗1 teaspoon
• white wine vinegar↗1 tablespoon
• freshly ground black pepper1⁄8 teaspoon
• salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Rinse, drain and set aside the lentils.

2. 2

   Put the water and shallot in a saucepan over medium heat and bring to a boil.

3. 3

   Add garlic, bay leaf, and lentils.

4. 4

   Reduce heat and simmer for 15 minutes, uncovered.

5. 5

   Do not overcook, the lentils should have a crunch.

6. 6

   Drain the lentils, discarding the shallot, garlic and the bay leaf.

7. 7

   For the dressing, combine the ingredients in a small bowl and whisk to blend.

8. 8

   Mix the lentils, sprouts and the watercress in a salad bowl.

9. 9

   Add the dressing and toss to combine.

10. 10

    Cover and refrigerate the salad for 2 to 3 hours before serving.