I’ll never get tired of eating this salad for lunch – lemony lentils and crisp veggies doused in a creamy green dressing. But I don’t make it the exact same way every time. Instead, I play around with the herbs in the dressing. I might use parsley instead of cilantro or experiment with adding tarragon, dill or chives. I love that it’s a little bit different each time I eat it! –Jeanine Donofrio
Lentil Salad With Green Tahini
Jeanine Donofrio's versatile recipe for a lentil salad with fresh vegetables and creamy green tahini dressing.
Ingredients
- 1 cup dry green or fresh green lentils rinsed
- 6 oz snap peas
- 1 shallot finely chopped (1⁄3 cup)
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 3 cups cooked green lentils
- 2 Persian cucumbers diced
- 1 watermelon radish sliced super thin (or ½ cup daikon radish slices)
- Green Tahini for serving
- fresh mint leaves for garnish
- freshly ground black pepper
Green Tahini
- 1½ cups fresh parsley or cilantro
- ½ cup tahini
- ¼ cup fresh lemon juice
- ¼ cup fresh tarragon, chives, dill or mint
- 3 tbsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 1 clove garlic
- ½ tsp sea salt
- 4-6 tbsp water plus more as needed
Instructions
- Place the lentils in a medium pot of water. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 17 to 20 minutes, or until tender but not mushy. Drain.
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water. Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1-inch pieces and set aside.
- In a large bowl, whisk together the shallot, lemon juice, olive oil, salt and several grinds of pepper. Add the lentils and toss to coat. Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers and radish slices.
- When ready to serve, drizzle with the green tahini and garnish with mint leaves.
Green Tahini
- In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt and 4 tbsp of the water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.
Notes
