|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ganouj and/or a squeeze of lemon.
Sort through the lentils for stones or debris; rinse thoroughly, and drain. Add lentils and water to a medium saucepan and bring to a boil. Partially cover and lower heat to a simmer. Cook for 30-35 minutes (or until lentils are soft when pinched between your fingers). Drain in a colander and rinse lentils briefly. Drain well.
In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.
Combine the lentils, radishes, tomatoes and oregano in a medium sized bowl and mix well. Pour in the dressing, mix well and season to taste.