Lentil Tahini Salad with Dill

June 13, 2012

in HAUSGuest, What's for Dinner?

I’m so excited to introduce a new monthly series: HAUSGuest. My friend, chef and fellow health counselor Jenné Claiborne will be sharing her favorite, healthy recipes with you every month. Jenné has been cooking up creative, healthful and delicious meals over on Sweet Potato Soul for a while now, and I am so happy that she’s agreed to come over and make HAUScalls. Enjoy!
Marie

Lentil salad is one of my favorite meals. What I love about this dish is that it is so incredibly versatile, healthy, delicious and easy to make.

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

Tahini Dressing:

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.

I’m Jenné Claiborne, a lentil loving personal chef, holistic health coach, blogger and actress.
Through my various endeavors I strive to inspire, educate and entertain Americans to live healthier, happier, more passionate and compassionate lives!

Visit my blog Sweet Potato Soul and stay in the loop with my upcoming events and promotions by signing up for my newsletter, The Nourishing News!

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{ 3 comments… read them below or add one }

Kristin June 14, 2012

I am so happy to have you planning my menus for me;) One less thing this pressed-for-time Mama has to do!
xo

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Ashley August 26, 2013

Did you mean 1 1/1 cups lentils “cooked” or “uncooked”? I cooked 1 1/2 cups dry lentils, and I ended up with a lot of lentils, so many that I haven’t even finished the recipe and am already tired of eating it!

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Marie August 28, 2013

Hey Ashley – Definitely dry lentils. Which variety did you use?

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