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