After April did what it wanted, May is now upon us. And this month promises not only warm weather but also a bountiful harvest from the vegetable patch. Along with lettuce and arugula , parsley and radishes are also ripe and ready to be picked. Luckily, we have just the right recipe for you: If you can control yourself and not devour all the red bulbs right away, try a delicious lentil and radish salad from KptnCook !
We hope you enjoy cooking this recipe!
You need these ingredients (2 people):
- 80g green lentils
- 1/2 lemon
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 160g chickpeas (can or jar)
- 1/3 bunch of radishes
- 20g mint
- 20g fresh parsley
- Salt
- pepper
Tip: Radishes will keep for a few days in the vegetable drawer of your refrigerator. Remove the leaves and roots with a sharp knife beforehand, otherwise the small red tubers will shrivel.
Everything ready? Then let's get started!
- Cook lentils according to package instructions. Then let cool slightly.
- Wash the parsley and mint , drain and chop.
- Wash radishes and cut into rings.
- Halve the lemon and squeeze out the juice.
- For the dressing, combine olive oil, lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper.
- Mix lentils, drained chickpeas, radishes, parsley and mint in a large bowl.
- Pour the dressing over it and mix everything well again.
- Enjoy!
You can also find this and many other recipes directly in the KptnCook app ( Apple / Android ). Want even more? You'll also regularly receive recipes to cook at home here on the blog or as a free download when you purchase our seed siblings , mini gardens , growing kits , or live plants . We thank our cooperation partner KptnCook for this incredibly delicious, fresh recipe and wish you bon appétit!
