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Instructions
Cook the Lentils:
Rinse lentils under cold water. Add to a pot, cover with water, and bring to a boil. Simmer until tender (about 15–20 minutes). Drain and let cool.
Prepare the Vegetables:
Chop all veggies and parsley. Place in a large mixing bowl.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, tahini, vinegar, lemon juice, garlic, cumin, salt, and pepper until creamy and smooth.
Assemble the Salad:
Add the cooked lentils to the vegetables. Pour dressing over the top and gently toss to combine.
Serve:
Chill before serving or enjoy immediately. Great on its own or served with protein or over greens.
Variations
Add Cheese: Crumbled feta or goat cheese (if not vegan)
Add Protein: Grilled chicken, salmon, tofu, or shrimp
Swap Dressing: Try balsamic, harissa, or lemon vinaigrette
Extra Add-ins: Roasted veggies, olives, nuts, seeds, dried cranberries, or cooked grains (quinoa, farro)
Storage Tips
Store in an airtight container in the fridge for up to 4 days
Toss before serving to redistribute dressing
Not recommended for freezing
Serving Ideas
Serve chilled with baked salmon, grilled chicken, or tofu
Delicious over mixed greens
Pair with garlic bread or roasted tomatoes
For dessert: brown butter brookies or Biscoff tiramisu
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