Ingredients:
1 cup dried lentils
3 cups water
1 shallots
1 clove garlic
1 bay leaves
1 cup radish sprouts
1/2 chopped watercress
1/4 cup freshly squeezed orange juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
Directions:
Rinse, drain and set aside the lentils.
Put the water and shallot in a saucepan over medium heat and bring to a boil.
Add garlic, bay leaf, and lentils.
Reduce heat and simmer for 15 minutes, uncovered.
Do not overcook, the lentils should have a crunch.
Drain the lentils, discarding the shallot, garlic and the bay leaf.
For the dressing, combine the ingredients in a small bowl and whisk to blend.
Mix the lentils, sprouts and the watercress in a salad bowl.
Add the dressing and toss to combine.
Cover and refrigerate the salad for 2 to 3 hours before serving.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.