Lentil Salad
This colorful lentil salad, packed with fresh vegetables and a creamy tahini dressing, is a healthy and delicious option. It's easy to make and perfect for a quick meal or a side dish. Enjoy it fresh, and store any leftovers for up to 4 days!
Ingredients
Salad
- 2 cups uncooked brown lentils
- 2 red bell peppers, chopped
- 2 orange bell peppers, chopped
- 1/2 red onion, chopped
- 3 mini cucumbers, chopped
- 1 pint grape tomatoes, chopped
Dressing
- 1/3 cup olive oil
- 1 clove minced garlic
- 1/4 cup tahini
- 2 tbsp white vinegar
- juice of 1 lemon
- 1 tsp cumin
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Rinse the lentils.
- In a pot, add lentils and cover with 5 cups of water.
- Bring to a boil and reduce the heat to medium.
- Cook for about 20-25 minutes or until lentils are tender.
- Drain and let cool.
- In a large bowl, add the cooked lentils, chopped vegetables and parsley. Mix to combine.
- Add all dressing ingredients (oil, garlic, tahini, white vinegar, lemon juice, cumin, salt and pepper) to a mason jar. Shake well.
- Pour over salad, toss to combine.
- Enjoy!
Notes
*If there are any leftovers, store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cupCalories: 154kcalCarbohydrates: 19gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 309mgPotassium: 151mgFiber: 8gSugar: 2gVitamin A: 4IUVitamin C: 56mgCalcium: 4mgIron: 6mg