Lemon-Tahini Lentil Salad

Lemon-Tahini Lentil Salad

Cook and Prep Time: 30 minutes

Serves: 2

You Need

For the Lentils

  • 1 cup Green or French Lentils
  • 2 cups Vegetable Stock or Water
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Oregano
  • 1 t Dried Thyme
  • Salt & Pepper, to taste

For the Dressing

  • 3-4 cloves Garlic
  • ½ cup Parsley
  • 1 Lemon, juiced
  • 1-2 T Tahini
  • Salt & Pepper, to taste
  • Water, as needed (optional)

For the Salad

  • 1 English Cucumber, diced
  • 10 Cherry Tomatoes, halved
  • ¼ Red Onion, diced
  • ½ cup Olive Tapenade OR Chopped Kalamata Olives
  • ½ c Parsley, chopped

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the lentils.  Add the lentils, vegetable stock, and spices to a small pot.  Stir to combine and bring to a boil.  Then, cover, and reduce the heat to a simmer.  Cook for 20 minutes, until lentils are tender and liquid has been absorbed.
  3. Make the dressing.  Combine all the ingredients in a blender and pulse until smooth.  Add 1 T of water at a time to thin as needed.
  4. Make the salad.  To a large bowl, add the cooked lentils, cucumber, cherry tomatoes, red onion, olives, parsley, and your dressing.  Toss it all to combine.
  5. Serve with wraps, in a pita, or as a side.  Garnish with lemon juice and fresh basil.  Enjoy!

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