French Lentils

INGREDIENTS 1½ cup French lentils 3 cups Water Sea Salt and Ground Black Pepper 2 Tbsp Olive Oil, divided 2 bunches Radishes, halved 2 large cloves Garlic, pressed 1 Tbsp minced fresh Mint 2 Tbsp minced Shallot 3 Tbsp Navitas Organics Hemp Seeds, divided 2 Tbsp fresh Lemon Juice 2 Cups (packed) Maiche or Baby Spinach	DIRECTIONS Preheat the oven to 450° F. In a medium saucepan, combine the lentils, water and ½ teaspoon sea salt over high heat. Bring to a boil, then reduce heat to medium low and simmer until lentils are tender but not mushy, about 20 minutes. Drain any remaining liquid. While the lentils are cooking, warm 1 tablespoon olive oil in an ovenproof sauté pan* over medium-high heat. Once hot, add the radishes in a single layer and cook for about 2 minutes to lightly sear the bottoms. Stir in the garlic, season with salt and pepper, and transfer to the oven. Roast for 7-12 minutes (time depends on size of radishes) until radishes are vibrant and lightly golden on edges. Remove from oven. In a large mixing bowl, combine the cooked lentils, roasted radish, remaining 1 tablespoon olive oil, mint, shallot, 2 tablespoons Hemp Seeds, lemon juice, and baby spinach. Toss to combine, and season to taste with additional salt and pepper if desired. Sprinkle remaining 1 tablespoon Hemp Seeds on top and serve warm. If an oven-proof pan is not available, transfer contents to a baking sheet instead. Makes 4 servings*

INGREDIENTS

1½ cup French lentils
3 cups Water
Sea Salt and Ground Black Pepper
2 Tbsp Olive Oil, divided
2 bunches Radishes, halved
2 large cloves Garlic, pressed
1 Tbsp minced fresh Mint
2 Tbsp minced Shallot
3 Tbsp Navitas Organics Hemp Seeds, divided
2 Tbsp fresh Lemon Juice
2 Cups (packed) Maiche or Baby Spinach

DIRECTIONS

Preheat the oven to 450° F.

In a medium saucepan, combine the lentils, water and ½ teaspoon sea salt over high heat. Bring to a boil, then reduce heat to medium low and simmer until lentils are tender but not mushy, about 20 minutes. Drain any remaining liquid.

While the lentils are cooking, warm 1 tablespoon olive oil in an ovenproof sauté pan* over medium-high heat. Once hot, add the radishes in a single layer and cook for about 2 minutes to lightly sear the bottoms. Stir in the garlic, season with salt and pepper, and transfer to the oven. Roast for 7-12 minutes (time depends on size of radishes) until radishes are vibrant and lightly golden on edges. Remove from oven.

In a large mixing bowl, combine the cooked lentils, roasted radish, remaining 1 tablespoon olive oil, mint, shallot, 2 tablespoons Hemp Seeds, lemon juice, and baby spinach. Toss to combine, and season to taste with additional salt and pepper if desired. Sprinkle remaining 1 tablespoon Hemp Seeds on top and serve warm.

*If an oven-proof pan is not available, transfer contents to a baking sheet instead.

Makes 4 servings