Green lentil salad‏

April 28, 2015
Author Notes

Salad can be served warm or room temperature. Perfect side dish for barbecue and picnic. You can make a day before. —anka

  • Serves 4-6
  • 1 cup French green lentils
  • 2 bay leaves
  • 2 whole garlic cloves, smashed
  • 1 shallot cut in half
  • 1-2 sprig fresh thyme
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
In This Recipe
  1. In a large saucepan put 4-5 cups water with bay leaves, garlic cloves, shallot and thyme. Bring to boil.
  2. Put the lentils into a strainer and wash under running water. Add to boiling water and turn heat low, simmer for 30 minutes.
  3. In mine-times make the dressing. Mix tahini, lemon juice, dill, salt and pepper.
  4. When lentils are a cook, drain and discard garlic, shallot, bay leaves and thyme.
  5. Mix dressing with still worm lentils. That way lentils will soak up the dressing.

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