Tahini Lentil Salad

Description

I usually make this lentil salad after workouts for a light evening dinner when I am looking for something fresh but also full of protein. This salad is easy and you can chop all the veggies while the lentils are cooking. The dressing is tangy, flavorful and full of the Middle Eastern flavors we grew up with. Don’t be too picky with the herbs, if you don’t have parsley, you can add mint or coriander.

Tahini Lentil Salad

Servings 4 as main

Prep Time 20 minutes mins

Cook Time 30 minutes mins

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Ingredients

  

• 1 cup (200 g) brown lentils
• 0.5 tsp salt
• 3 cups water
• 2-3 tomatoes and a handful of cherry tomatoes if you have any
• 4-5 cucumbers
• 1 bell pepper
• 2 green chilis (optional)
• 0.25 cup chopped parsley
• 0.25 cup chopped scallions
• Juice of 1 lemon (50 ml)
• 50 ml olive oil
• 1 tsp Lebanese zaatar
• 0.5 tsp salt
• 1 garlic clove
• 3 tbsp tahini
• 2 tbsp water

Instructions

 

• Wash the lentils and make sure they are free of any debris.
• Add them to a medium sized pot and boil in three cups of water with half a teaspoon of salt. Bring the water to a boil and cook them on medium heat for about half an hour or until soft.
• In the meantime, chop your veggies: dice the tomatoes, cucumbers, and bell pepper. Loosely chop the parsley, scallions, and green chili (with gloves!) if using.
• To make the dressing, add the lemon juice, olive oil, salt, zaatar, smashed garlic, tahini and water to a jar. Close the jar and shake it to combine all the ingredients homogeneously.
•  Assemble the salad: veggies, herbs, and cooled lentils. Add the dressing, mix, and enjoy!