July 27, 2011

Lentils with daikon and orange

It was one of those hectic days when my to-do list was longer than my arm, yet my mind was full of new ideas I wanted to add on to that list. I was trying to multi-task, but of course I ended up doing a little bit of everything, but not a whole lot of anything. If there is one thing I don't compromise even during the busiest times, however, it's my eating habits.

This lentil salad is one of my favourite quick lunches and seconds beautifully as a side dish for fish, tofu or meat. I love the tangy dressing that the lentils suck up and the oranges bring a beautiful seasonal twist on this meal. Perfectly quick yet satisfying meal for the busy of days!

Lentils with daikon and orange
(Recipe inspired by Marie Claire's 'Spicy')
(serves 2-3)

1 cup (French) lentils
1 medium sized daikon (white radish), peeled and thinly sliced
2 oranges
1/2 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon pomegranate balsamic vinegar
1/2 teaspoon dry mustard powder
sea salt
freshly ground black pepper

1. Rinse the lentils. Drain and place in a saucepan with 4 cups of water. Bring to boil, then let simmer for 20-30 minutes or until just tender. Drain and place the lentils in a large mixing bowl. 

2. In a small bowl, whisk together the olive oil, juice and zest of one orange and half a lemon, pomegranate balsamic (or normal balsamic vinegar with pomegranate molasses) and mustard powder. Season the dressing with a pinch of salt and freshly ground black pepper and pour all the dressing on to the lentils. Mix thoroughly to coat.

3. Add in the daikon slices. Peel and cut the orange into segments and add them in as well. Mix everything together and serve.