Spring Greens with Quick Pickled Lentils & Vegetables – Lentils.org

Spring Greens with Quick Pickled Lentils & Vegetables

  By lentilsorg  

March 8, 2016

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  • Prep: 20 Minutes
  • Cook: 10 Minutes
  • 20 Minutes

    10 Minutes

    30 Minutes

  • Yields: 4-6


  1. Bring vinegar, mustard, sugar, salt, and pepper to a boil. Remove from heat and stir in carrots and radishes. Let sit for 5 minutes and then add the lentils. Allow to sit for another 5 minutes and then drain the liquid. Set aside to cool completely.
  2. Whisk together lemon juice, honey, and canola oil. Season with salt and pepper. Toss with the spring greens and toasted pumpkin seeds.
  3. Once cooled, toss in pickled vegetables and lentils. Garnish with toasted pumpkin seeds and goat cheese. Serve immediately.



1 cup (250 mL) white wine vinegar

1 Tbsp (15 mL) whole grain mustard

1/4 cup (60 mL) sugar

1 Tbsp (15 mL) kosher salt

dash, ground black pepper

1/2 cup (125 mL) thinly sliced carrot

1/2 cup (125 mL) thinly sliced radishes

1 cup (250 mL) cooked green lentils


1 Tbsp (15 mL) lemon juice

1 tsp (5 mL) honey

1 Tbsp (15 mL) canola oil

8 cups (2 L) spring green mix (arugula, spinach, baby frisee, endive slices, etc.)

1/4 cup (60 mL) toasted pumpkin seeds (plus more for garnish)

1/4 cup (60 mL) crumbled goat cheese (optional)


Nutrition Facts

Serving Size2/3 cup (150 mL)
Sodium310 mg
Potassium241 mg
Protein8 g
Cholesterol10 mg
Sugar4 g
Total Fat8 g
Saturated Fat2.5 g
Total Carbohydrates15 g
Dietary Fiber5 g