1
Bring lentils and water to a boil in a medium pot.
2
Lower the heat, cover, and let simmer for 20-30 mins until the lentils are tender. Strain lentils and let cool.
3
Heat the olive oil in a skillet over medium heat, then add radishes, carrots, and garlic. Saute for ~9 mins until radishes and carrots start to get tender but still have a crunch.
4
Transfer the radish mixture to a large bowl and stir in lemon juice, dijon mustard, salt, and pepper.
5
Add the lentils to radish mixture and stir to combine. Let cool for at least 20 mins.
6
Assemble salad by serving lentil/radish mixture over arugala greens, topped with goat cheese and sunflower seeds.