Bring the water to a boil, add the tea leaves and simmer for three minutes. Strain the tea, discard the leaves and return the liquid to the pot, add the lentils and salt.
Simmer over medium heat until there is no more liquid. Set aside until ready to assemble the salad.
Mix all of the ingredients for the dressing together in a small bowl.
In a medium pan over medium high heat add the olive oil, carrots and salt, sauté for about 5 minutes until the carrots have some color and are mostly tender.
Add the radishes and cook for 1 minute, turn off the heat and rest until you are ready to assemble the salad.
To assemble the salad lay down the lentils on a large plate, blob on half of the salad dressing, scatter the cooked carrots and radishes and top with the reaming dressing. Scatter the remaining salad ingredients on top, red onion, walnuts and herbs.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…