Fast-cooking red lentils teamed up with frozen green peas to make this hearty fiber-rich salad. It makes for a healthy and satisfying lunch with its bright colours and chewy yet tender texture. It turned out that I didn’t touch any chicken breast leftover, so just leave it out if you haven’t got any leftover.
- Spread the red lentils out on a work surface and pick out any pebbles, debris, or damaged lentils. Rinse lentils until the water runs clear. Finely chop the onion.
- Place vegetable stock in a medium pot and bring to a boil. Add in rinsed lentils and onions. Cook for 8-10 minutes. Stir in frozen green peas 5 minutes before lentils are tender. Drain well, refresh under cold water and drain again.
- Combine all the ingredients for the dressing in a medium bowl. Mix well and season with salt and pepper. Add the lentils mixture, sliced carrot, radish, strawberry wedges to the bowl of dressing and toss to mix.
- Arrange the salad leaves on a serving plate. Spoon the lentil salad in the middle, top with sliced chicken breast if used and drizzle a bit of balsamic cream over.