Tahini Lemon Lentils Salad with Peas and Lettuce
Dive into a refreshing bowl of our Tahini Lemon Lentils Salad, where vibrant arugula and crisp lettuce meet tender peas and protein-packed lentils. This delightful medley is dressed in a creamy tahini lemon dressing and finished off with aromatic fresh mint and a sprinkle of sesame seeds. Feel free to get creative with your toppings or mix in any seasonal vegetables you have on hand — enjoy the flexibility this recipe offers!
Ingredients
Equipment
Method
- In a medium pot, combine the rinsed lentils with approximately 750 ml of water. Bring to a boil and then reduce to a simmer. Cook for about 20-25 minutes until tender, then drain and let cool.
- While the lentils are cooking, prepare the dressing. In a mixing bowl, whisk together tahini, lemon juice, olive oil, and a pinch of salt until smooth and creamy. You may add a little water to thin it out if necessary.
- In a large serving bowl, combine the cooled lentils, arugula, lettuce, and peas. Drizzle with the tahini lemon dressing and toss gently to coat.
- Let the salad rest for about 10 minutes to allow flavors to meld.
- Just before serving, garnish with fresh mint leaves and sprinkle sesame seeds on top. Add any optional toppings if desired.
Nutrition
Notes
Feel free to experiment with this salad! If you want to spice it up, add some diced cucumber or bell pepper for added crunch. If low sodium is important to you, always check your tahini and olive oil for any hidden salt. This salad can be stored in an airtight container in the refrigerator for up to 2 days; however, the lettuce may wilt over time, so add it freshly for the best texture. Enjoy making this vibrant dish and don’t hesitate to customize it to your tastes!
