Name: Slow-Cooker Lentil Salad with Radishes, Cilantro, and Pepitas
Total time: 3 h
Ingredients: 1 cup French green lentils , picked over and rinsed; 3 tablespoons lime juice; 3 garlic cloves , minced; 1 tablespoon ground cumin; 1 1/2 teaspoons dried oregano; Salt and pepper; 6 radishes , trimmed, halved, and sliced thin; 1 red bell pepper , stemmed, seeded, and cut into ½-inch pieces; 1/4 cup fresh cilantro leaves; 1/4 cup extra-virgin olive oil; 1 jalapeño chile , stemmed, seeded, and minced; 1 shallot , minced; 2 tablespoons roasted pepitas; 2 ounces queso fresco , crumbled (½ cup)

Why This Recipe Works

All too often, lentils overcook and break down, leaving you with something resembling more of a porridge than a salad. We found that the slow and even heat of the slow cooker was the perfect solution to great lentils every time. We discovered that cooking the lentils with plenty of liquid was necessary to ensure even cooking. Also adding a little salt and vinegar to the cooking liquid (we preferred water for a pure lentil flavor) gave us lentils that were firm yet creamy. We added aromatics to the cooking water for a flavorful backbone during cooking. Once the lentils were cooked to the ideal texture and drained, we added fresh and bright ingredients to create big flavor that turned this dish into a hearty main vegetarian course.

Before You Begin

We prefer French green lentils (

lentilles du Puy

) for this recipe, but it will work with any type of lentil except red or yellow.

Instructions

Combine 4 cups water, lentils, 1 tablespoon lime juice, garlic, cumin, oregano, and ¾ teaspoon salt in slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.

Drain lentils and transfer to large serving bowl; let cool slightly. Add radishes, bell pepper, cilantro, oil, jalapeño, shallot, ¼ teaspoon salt, and remaining 2 tablespoons lime juice; gently toss to combine. Season with salt and pepper to taste. Sprinkle with pepitas and queso fresco. Serve.