Radish Sprout And Lentil Salad

• 1 cup dried lentils
• 3 cups water
• 1 shallot
• 1 clove garlic
• 1 bay leaf
• 1 cup radish sprouts
• 1/2 chopped watercress
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Rinse, drain and set aside the lentils.
2. Put the water and shallot in a saucepan over medium heat and bring to a boil.
3. Add garlic, bay leaf, and lentils.
4. Reduce heat and simmer for 15 minutes, uncovered.
5. Do not overcook, the lentils should have a crunch.
6. Drain the lentils, discarding the shallot, garlic and the bay leaf.
7. For the dressing, combine the ingredients in a small bowl and whisk to blend.
8. Mix the lentils, sprouts and the watercress in a salad bowl.
9. Add the dressing and toss to combine.
10. Cover and refrigerate the salad for 2 to 3 hours before serving.

dried lentils, water, shallot, clove garlic, bay leaf, radish sprouts, watercress, freshly squeezed orange juice, mustard, white wine vinegar, freshly ground black pepper, salt

Taken from www.food.com/recipe/radish-sprout-and-lentil-salad-17043 (may not work)