Slow-Cooker Summer Lentil Salad with Radishes, Cilantro, and Pepitas

Ingredients

2 Tbsp roasted pepitas

1 yellow onion, minced

1 tsp salt

1 jalapeno, stemmed, seeded and minced

1 red bell pepper, cut into ½ inch pieces

1 Tbsp ground cumin

3 garlic cloves

1 cup dried lentils

6 radishes, rimmed, halved and sliced thin

3 Tbsp fresh lime, juiced

¼ cup fresh cilantro leaves

¼ cup olive oil

Directions

1. Combine 4 cups water, lentils, onion, 1 tablespoon lime juice, garlic, cumin, and 3/4 teaspoon salt in a slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low.

2. Drain lentils and transfer to a large serving bowl; let cool slightly. Add radishes, bell pepper, cilantro, olive oil, jalapeno, and rest of lime juice; gently toss to combine.

3. Sprinkle with pepitas, serve.

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 347.9 kcals

Total Fat: 15.8g

Saturated Fat: 2.2g

Cholesterol: 0mg

Sodium: 599.6mg

Total Carbohydrate: 40.7g

Protein: 14.6g

Fiber: 17.7g