Lentil Salad with Fresh Vegetables, Herbs, and Tahini Dressing Recipe
This vibrant Lentil Salad Recipe features tender brown lentils combined with fresh bell peppers, cucumber, tomatoes, red onion, and parsley, all tossed in a creamy, tangy tahini dressing. Perfect as a hearty vegan main dish or a flavorful side, it's packed with protein, fiber, and wholesome ingredients for a nutritious and delicious meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
For the Salad:
- 2 cups uncooked brown lentils
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 1 English cucumber, chopped
- 2 medium tomatoes, chopped
- 1/2 cup parsley, chopped
For the Dressing:
- 1/3 cup olive oil
- 1 clove garlic, grated
- 1/4 cup tahini
- 2 tablespoons white vinegar
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
Instructions
- Cook the Lentils: Rinse the lentils thoroughly under cold water. Place them in a pot and cover with about 5 cups of water. Bring the water to a boil over high heat, then reduce to medium heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain the lentils and allow them to cool slightly.
- Prepare the Vegetables: While the lentils cook, chop the red, orange, and green bell peppers, half of a red onion, English cucumber, and two medium tomatoes. Finely chop the parsley as well.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked lentils, chopped bell peppers, red onion, cucumber, tomatoes, and parsley. Toss gently to combine all the fresh ingredients evenly.
- Make the Dressing: In a mason jar or small bowl, combine olive oil, grated garlic, tahini, white vinegar, lemon juice, ground cumin, salt, and black pepper. Shake or whisk until the dressing is smooth and creamy.
- Toss Salad with Dressing: Pour the prepared tahini dressing over the lentil and vegetable mixture. Toss everything together until the salad is well coated with the dressing.
- Serve and Store: Serve the lentil salad immediately for best flavor and freshness. Alternatively, transfer to an airtight container and refrigerate. The salad can be stored for up to 4 days and enjoyed chilled or at room temperature.
Notes
- Adjust salt and pepper to taste to balance the flavors.
- For added texture and flavor, consider garnishing with toasted nuts or seeds.
- This salad is perfect for meal prep as it keeps well in the refrigerator for several days.
- You can substitute brown lentils with green lentils but cooking time may vary slightly.
- Ensure not to overcook lentils to prevent them from becoming mushy.
