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
More lentil salad tips and tricks:
How do you keep lentils from getting mushy in a salad?
To keep lentils firm and perfect for salads, use green or black lentils, which hold their shape better than red or yellow ones. Rinse them well, then simmer gently (don’t boil) in plenty of water for about 20-25 minutes until tender but still firm. Drain and rinse with cold water to stop the cooking process before tossing them into your salad.
What can I use instead of tahini in a dressing?
If you’re out of tahini or want to switch things up, you can use almond butter, sunflower seed butter or even Greek yogurt for a creamy texture. A mix of olive oil, lemon juice and a bit of Dijon mustard can also create a delicious, tangy dressing if you’re looking for a lighter option.
How long does lentil salad last in the fridge?
Lentil salad can last about 3 to 5 days in the fridge if stored in an airtight container. For the freshest taste, keep the dressing separate and add it when serving. If the salad is already dressed, give it a good stir before eating to redistribute the flavours.
Lentil Salad With Green Tahini
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
