Colorful Lentil Salad with Tahini Dressing Recipe

Introduction

This vibrant lentil salad is a refreshing and nutritious dish packed with colorful bell peppers, fresh herbs, and a tangy tahini dressing. It’s perfect as a light lunch or a flavorful side that complements any meal.

Ingredients

• 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
• 1/3 cup olive oil
• 1 clove grated garlic
• 1/4 cup tahini
• 2 tablespoons white vinegar
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt (to taste)
• 1 teaspoon ground black pepper

Instructions

1. Step 1: Rinse the lentils thoroughly under cold water. In a pot, add the lentils and cover them with about 5 cups of water. Bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes until the lentils are tender. Drain and let cool slightly.
2. Step 2: In a large bowl, combine the cooked lentils, chopped red, orange, and green bell peppers, red onion, cucumber, tomatoes, and parsley. Mix well to distribute the ingredients evenly.
3. Step 3: In a separate jar or small bowl, whisk together the olive oil, grated garlic, tahini, white vinegar, lemon juice, ground cumin, salt, and black pepper until smooth and creamy.
4. Step 4: Pour the dressing over the lentil and vegetable mixture. Toss gently to coat everything evenly with the dressing.
5. Step 5: Serve the salad immediately for the freshest taste, or chill it briefly for a cooler option before serving.

Tips & Variations

• For a nutty flavor, toast the cumin seeds lightly before grinding and adding to the dressing.
• Swap brown lentils for green or French lentils if you prefer a firmer texture.
• Add crumbled feta or diced avocado for extra creaminess and protein.
• If tahini is unavailable, substitute with a spoonful of creamy almond butter or omit for a lighter dressing.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 4 days. The flavors will meld beautifully over time. If the salad thickens after chilling, stir in a splash of water or lemon juice before serving to loosen the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse them well and reduce the cooking step. Be sure to adjust the dressing quantity as canned lentils may hold more moisture.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the fridge and makes a great meal prep option. Keep it chilled and add fresh herbs or extra lemon juice just before eating for brightness.

Colorful Lentil Salad with Tahini Dressing Recipe

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4.9 from 125 reviews

A refreshing and nutritious Lentil Salad featuring tender brown lentils, a colorful medley of bell peppers, cucumbers, tomatoes, and a zesty tahini-lemon dressing. This easy-to-make salad is perfect for a healthy lunch or light dinner, packed with protein, fiber, and fresh flavors.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils

• 2 cups uncooked brown lentils

Vegetables

• 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

Dressing

• 1/3 cup olive oil
• 1 clove grated garlic
• 1/4 cup tahini
• 2 Tablespoons white vinegar
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 1/2 teaspoon salt (to taste)
• 1 teaspoon ground black pepper

Instructions

1. Boil the Lentils: Rinse the lentils thoroughly. Place them in a pot and add about 5 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain the lentils and let them cool slightly.
2. Combine Vegetables and Lentils: In a large bowl, combine the cooked lentils with the chopped red, orange, and green bell peppers, red onion, English cucumber, tomatoes, and parsley. Toss gently to mix evenly.
3. Prepare the Dressing: In a mason jar or small mixing container, add the olive oil, grated garlic, tahini, white vinegar, lemon juice, ground cumin, salt, and black pepper. Secure the lid and shake well until the dressing is smooth and emulsified.
4. Toss the Salad: Pour the dressing over the lentil and vegetable mixture. Toss everything together until evenly coated with the dressing.
5. Serve and Store: Serve the salad immediately as a fresh, protein-packed meal. Alternatively, store it in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld.

Notes

• Be sure not to overcook the lentils to maintain a slightly firm texture.
• The salad can be served chilled or at room temperature.
• For extra flavor, garnish with additional fresh parsley or a sprinkle of paprika.
• This salad makes a great make-ahead dish for meal prep and packable lunches.
• Adjust salt and lemon juice to taste for a perfect balance of flavors.

Keywords: lentil salad, healthy salad, Mediterranean salad, tahini dressing, vegetarian lunch, brown lentils, easy salad recipe