French Lentil and Spring Vegetables Salad

Serves 6

Nutrition per serving– calories: 159, fat: 7g (saturated: 1g), carbohydrates: 17g, Protein: 7g, fiber: 8g, sugar: 1g, sodium: 45 mg

• 1 cup Black Beluga or French green lentils

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons tablespoon red or white wine vinegar

• 2 teaspoon Dijon mustard 

• 1 teaspoon dried tarragon or 2 teaspoons fresh

• 1 small shallot, minced 

• 1 small garlic clove, minced 

• Kosher salt and freshly ground black pepper 

• 8 ounces sugar snap peas, strings removed, cut in half lengthwise

• 5 ounces baby arugula

• 6 radishes, trimmed, halved, and sliced thin (1 cup)

Bring a medium pot of salted water to a boil over high heat. Add black beluga or French green lentils to water,  reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 15–25 minutes (they'll turn mushy if overcooked). Spread lentils on a baking sheet to cool. 

In a large bowl, whisk together the olive oil, wine vinegar, mustard, tarragon, shallot, garlic, ½ teaspoon salt, ½ black pepper. Toss the lentils in the bowl with the dressing. Then gentry toss the remaining ingredients. Season to taste with salt and pepper.