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
- Rinse and chop the produce accordingly.
- 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.
- 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.
- 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.
- Serve with wraps, in a pita, or as a side. Garnish with lemon juice and fresh basil. Enjoy!