Description
A delicious, healthy spring lentil salad recipe with veggies, lemon, and mint served over optional tahini yogurt sauce. Vegan adaptable and Gluten-Free
Ingredients
Units
- 2 cups cooked lentils (Black Caviar or French Green are nice- do not use split lentils) about 3/4-1 cup dry.
- 3 cups spring veggies- your choice of snap peas, English peas, snow peas, green beans, asparagus, radishes or swiss chard
- 3 tablespoons red onion- finely chopped , or sub green onion
- 1 garlic clove, finely minced- use a garlic press
- 1/4 cup chopped mint leaves (2 ounces) or sub dill or italian parsley, but mint is nice. 😉
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 teaspoon sumac -optional but yummy!
- salt and pepper to taste
- optional micro greens
Tahini Yogurt Sauce:
- 3/4 cup plain thick Greek yogurt (or sub vegan yogurt)
- 1/4 cup tahini paste (stirred)
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 1–2 garlic cloves finely minced, or grated
- 1/2 teaspoon sumac (optional)
- 3/4 teaspoon salt, more to taste
Instructions
- Cook the lentils in salted water until tender but not falling apart. Drain, rinse with cold water, drain.
- Lightly blanch asparagus, snap peas, green beans, or English peas until tender-crisp. Chill.
- If adding radishes, you can keep those raw and crunchy. If using chard, finely chop and wilt in a pan with a little olive oil, shallot or garlic, and salt and pepper.
- Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice from ½ a lemon—season generously with salt, pepper and optional sumac.
- Adjust salt and lemon, adding more to taste if you like. If it’s bland, it most likely needs salt.
- Make the Tahini Yogurt Sauce. Whisk all the ingredients together in a small bowl. Smear the yogurt sauce on a platter (or individual bowls or plates) then top with lentil salad and optional microgreens.
Notes
Lentil salad can be made ahead- leave out mint and microgreens and add them right before serving. Leftovers will keep 2-3 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup, served with the Yogurt Sauce
- Calories: 257
- Sugar: 8.6 g
- Sodium: 347.1 mg
- Fat: 7.8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 35.7 g
- Fiber: 6.5 g
- Protein: 14.2 g
- Cholesterol: 1.2 mg
