Ingredients
Scale
- 1 cup black lentils
- 2 bunches mixed radishes, quartered
- 2 tablespoons olive oil, divided
- kosher salt and freshly cracked black pepper
- 4 ounces ricotta salata, cut into 1/4-inch cubes
- 1/4 cup chopped fresh mint
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 450F. Line a baking sheet with foil.
- Prepare the lentils according to package instructions, cooking them just tender, but so that they still retain their shape. Drain and rinse under cold water.
- While the lentils are cooking, toss the radishes with 1 tablespoon of the olive oil, salt and pepper and spread them out on a baking sheet. Roast for 15-18 minutes, until the radishes are crisp-tender and bronzed. Set aside to cool slightly.
- In a large bowl, toss together the lentils, roasted radishes, ricotta salata, mint, lemon juice and the remaining 1 tablespoon of olive oil. Season to taste with salt and pepper.
Nutrition
- Serving Size: 4