Do a quick Google search for lentils and you’ll find multiple websites touting their healthy goodness. High in fiber, protein, vitamins and minerals, lentils are a must have for the health conscious and time crunched individual. Lentils contain both soluble and insoluble fiber (yum!) this means that they’re great for your digestive system, cardiovascular health and mental function (in my case).
Let me introduce you to one of my favorite lentil salads. It’s a simple little salad really, and I encourage you to add your own style to it. Toss it with some arugula or spinach or served it with a side of brown rice or quinoa.
This salad is delicious warm, room temperature or chilled, and I must say it is perfect for summertime picnics. Lentils take a mere 20 minutes to cook, and the rest of the ingredients are raw raw raw! Some of the most common lentil varieties found in the United States are green, red and beluga. In this recipe I used green lentils but feel free to substitute your favorite type in this recipe; or mix a couple together. Keep in mind that red lentils do not keep their shape when cooked. Bon Appetit!
Lentil Tahini Salad with Dill
1 1/2 cups Lentils
4 carrots, diced or shredded
2 celery sticks, sliced into 1/4 inch pieces
1 tbsp fennel seeds
4 tbsp tahini
2 tbsp raw apple cider vinegar
1 tbsp lemon juice, freshly squeezed
1 clove garlic, minced
2 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/4 cup fresh dill, diced
To cook lentils: In a saucepan bring 3 cups of water to a boil, then add lentils. Reduce to simmer and cook until tender, about 20 minutes.
While the lentils are cooking chop the carrots and celery and make the dressing.
For the dressing, combine tahini, vinegar, lemon juice and garlic. Stir well until creamy, then slowly pour in the olive oil. Season with salt, pepper and cayenne pepper. Add more to taste.
When the lentils have finished cooking, place them in a large mixing bowl. If you’d like a cooler lentil salad, place the cooked lentils in a colander and run under cold water to cool them off; then place in a large mixing bowl. Toss the lentils with the vegetables and fennel seeds, then add the dressing. Stir well to coat, then stir in fresh dill.
Serve immediately, or set aside to marinate for a few hours.
Through my various endeavors I strive to inspire, educate and entertain Americans to live healthier, happier, more passionate and compassionate lives!
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