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Slow-Cooker Lentil Salad with Radishes, Cilantro, and Pepitas

Ingredients

1 cup

French green lentils

3 tablespoons

lime juice

3

garlic cloves

1 tablespoon

ground cumin

1 1/2 teaspoons

dried oregano

Salt and pepper

6

radishes

1

red bell pepper

1/4 cup

fresh cilantro leaves

1/4 cup

extra-virgin olive oil

1

jalapeño chile

1

shallot

2 tablespoons

pepitas

2 ounces

queso fresco

Instructions

STEP 1

Combine water, lentils, lime juice, garlic, cumin, oregano, and salt in slow cooker.

STEP 2

Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.

STEP 3

Drain lentils and transfer to a large bowl; let cool slightly.

STEP 4

Add radishes, bell pepper, cilantro, oil, jalapeño, shallot, remaining salt, and lime juice; gently toss.

STEP 5

Season with salt and pepper to taste. Sprinkle with pepitas and queso fresco. Serve.

Nutrition Facts

(per serving)

Calories:

389 calories

Servings:

4 servings

Carbohydrates:

156 g

Fat:

80 g

Fiber:

29 g

Protein:

67 g

Sugar:

17 g

Meal Effort

Preparation:

15 minutes

Cook:

4 hrs

Total:

4 hrs 15 mins

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