Description
This vibrant and flavor-packed lentil salad combines tender brown lentils with fresh bell peppers, cucumber, tomatoes, and parsley, all tossed in a creamy, tangy tahini and lemon dressing. It’s a simple, healthy, and refreshing dish perfect for a light lunch or a nutritious side.
Ingredients
Scale
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 Italian parsley, chopped
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 1/4 cup tahini
- 2 tablespoons white vinegar
- Juice of 1 large lemon
- 2 teaspoons ground cumin
- 2 teaspoons sea salt, or to taste
- 1 teaspoon ground black pepper
- 2–3 tablespoons water (to thin dressing as needed)
Instructions
- Cook the Lentils: Rinse the lentils thoroughly under cold water. In a pot, add the rinsed lentils and cover with about 5 cups of water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes until the 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 a red onion, English cucumber, and tomatoes into bite-sized pieces. Chop the Italian parsley finely.
- Combine Salad Ingredients: In a large bowl, add the cooked and slightly cooled lentils along with all the chopped vegetables and parsley. Mix gently to combine everything evenly.
- Make the Dressing: In a mason jar or small bowl, combine the extra-virgin olive oil, grated garlic, tahini, white vinegar, fresh lemon juice, ground cumin, sea salt, and ground black pepper. Stir or shake well until the dressing is smooth. Add water one tablespoon at a time to reach your preferred dressing consistency.
- Toss the Salad: Pour the dressing over the lentil and vegetable mixture. Toss gently to coat all ingredients thoroughly with the dressing.
- Serve and Store: Serve the salad immediately to enjoy its fresh flavors. Alternatively, store the salad in an airtight container in the refrigerator for up to 4 days, allowing the flavors to meld beautifully.
Notes
- This salad can be served chilled or at room temperature.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the dressing.
- Use fresh herbs like cilantro or mint as alternatives to parsley for different flavor variations.
- If you prefer softer lentils, cook them a few minutes longer but avoid overcooking to prevent the salad from becoming mushy.
- Make sure to rinse lentils well to remove any dust or debris before cooking.
- Adjust salt and lemon juice according to your taste preference.
- Great as a meal on its own or as a side dish to grilled meats or vegetables.
