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*To oven roast split lentils: Soak in water for 1 hour, drain, and pour out evenly on a cookie sheet. Cook at 400°F (200°C) for 15-20 minutes, tossing every 5 minutes to ensure even cooking.
**To quick pickle daikon: In a small sauce pot, bring 2 cups (500 mL) rice wine vinegar, 1 cup (250 mL) sherry vinegar, 1 tsp (5 mL) cumin seeds, 1 Tbsp (15 mL) black peppercorns and 1 tsp (5 mL) salt to a boil. Simmer for 2 minutes. Pour over daikon and 2 cups (500 mL) of ice. Allow vegetables to pickle for 30 minutes prior to straining and using.