Lentils with Radishes and Bell Pepper


Makes 6 servings

This dish is easy, nutritious and good for all seasons.


  • 1 cup French green lentils

  • 1¼ cup water

  • 3 tablespoons extra virgin olive oil

  • ¼ teaspoon Coleman dry mustard

  • 6 small radishes

  • 1 medium bell pepper

  • 1 cup tightly packed flat leaf parsley, coarsely chopped

  • 3 tablepoons lime juice

  • Kosher salt

  • Freshly ground black pepper


  1. Place lentils and water in a small saucepan. Bring to a boil over high heat. Lower the heat and cook, covered for about 30 minutes, or until the lentils are tender (if the lentils are not ready and all the water is absorbed add 1-2 tablespoons of hot water and continue cooking). 

  2. Transfer the lentils to a medium bowl. Toss with the olive oil and mustard.  

  3. Rinse, dry, and cut radishes in half and slice thinly. Add to the lentils.

  4. Rinse, dry, seed and cut peppers into small cubes. Add to the lentils along with the parsley. 

  5. Season with lime juice, salt and pepper. Let stand for a while for the flavors to blend.

  6. I suggest that you recheck the seasoning before serving.