This meal is such a lovely balance of healthy and vibrant: it's grain-free and vegan, but also packed with the enzymes of raw vegetables, the warmth and protein of lentils, and the heartiness of sautéed mushrooms. You can swap out the broccolini for spring asparagus if you have it available!
4leavesradicchio headsave remainder for other uses!
1/4cuporange bell pepperdiced
extra virgin olive oil
Bring 2 cups of water to a boil. Meanwhile, rinse and drain the black lentils. Add a Rapunzel bouillon cube to the water and stir. Add the lentils to the water, return to a boil, cover pot, and reduce to a low simmer. Cook for 30-35 minutes on low heat. When the lentils are done, you will use about 3/4 cup of the lentils and reserve the rest for another use.
In a cast iron pan, add a splash of olive oil, and then sauté the mushrooms with a little salt. When they are done, push them to the edges of the pan to keep warm, and add the broccolini to the center of the pan, and salt and pepper to taste. Cook until just tender.
In a shallow bowl, line the sides with raddichio and mixed microgreens. Add a pile of the lentils, your mushrooms, the broccolini, and then sprinkle with the orange bell peppers and the watermelon radish pieces. Serve with a dollop of olive oil and a sprinkle of sea salt.