Lemon Tahini Lentil Salad

July 6, 2012


I am continuing with my streak of not using my camera and it’s now a problem. We had a great time cooking out, watched the fireworks, went boating and played yard games but my picture collection is lacking. Change is a must.

Until then. Here is an easy + light lentil recipe for you to add to your lentil collection. It has an almost caesar-like taste!


Lemon Tahini Lentil Salad + Dressing

adapted from Tahini-Lemon Dressing.



  • 1/3 cup Tahini
  • 3 garlic cloves, minced
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup Nutritional yeast
  • 2 tbsp Extra virgin olive oil
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 1/2 tsp. cumin
  • 3 tbsp water, or as needed
  1. Blend all ingredients in a blender until smooth.   

for the salad – anything goes as an add-in!

  • 1 – 2 c. brown or green lentils, cooked as directed (depending if you want it more veggie or lentil based)
  • 2 med. tomatoes, diced
  • 3/4 c. shredded carrots
  • 1 cucumber, diced
  • 3 small peppers, diced
  • optional: feta cheese, romaine, green beans, etc


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