Ingredients
Lentils and Salad
- 2 cups cooked lentils (Black Caviar or French Green, about ¾-1 cup dry lentils)
- 3 cups spring vegetables (snap peas, English peas, snow peas, green beans, asparagus, radishes, or swiss chard)
- 3 tablespoons finely chopped red onion (or substitute green onion)
- 1 garlic clove, finely minced
- ¼ cup chopped fresh mint leaves (about 2 ounces), or substitute dill or Italian parsley
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 teaspoon sumac (optional)
- Salt and pepper to taste
- Optional microgreens for garnish
Tahini Yogurt Sauce
- ¾ cup plain thick Greek yogurt (or vegan yogurt)
- ¼ cup tahini paste (stirred)
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 1-2 garlic cloves, finely minced or grated
- ½ teaspoon sumac (optional)
- ¾ teaspoon salt, more to taste
Instructions
- Cook Lentils: Rinse the lentils and cook them in salted water until tender but not falling apart, approximately 20-25 minutes. Drain and rinse with cold water to stop cooking, then drain again.
- Prepare Vegetables: Lightly blanch vegetables such as asparagus, snap peas, green beans, or English peas in boiling water until tender-crisp, about 2-3 minutes. Immediately chill them in ice water to retain color and crunch. If using radishes, keep them raw and crunchy. For swiss chard, finely chop and wilt in a pan with a bit of olive oil, shallot or garlic, and season with salt and pepper.
- Combine Salad Ingredients: In a large bowl, combine cooked lentils, blanched and prepared spring vegetables, finely chopped onion, minced garlic, and chopped mint. Toss with olive oil, lemon zest, juice from half a lemon, salt, pepper, and optional sumac. Adjust seasoning by adding more salt and lemon juice to taste.
- Make Tahini Yogurt Sauce: In a small bowl, whisk together Greek yogurt, tahini paste, olive oil, lemon juice, minced garlic, salt, and optional sumac until smooth and creamy.
- Assemble and Serve: Spread the tahini yogurt sauce on a serving platter or individual plates. Spoon the lentil salad on top and garnish with optional microgreens. Serve immediately for a fresh, vibrant salad.
Notes
- Use Black Caviar or French Green lentils for best texture; avoid split lentils as they can become mushy.
- Adjust lemon and salt to your taste to brighten the flavors.
- The tahini yogurt sauce can be made vegan by substituting the Greek yogurt with plant-based yogurt.
- Sumac adds a lovely tangy note but is optional if unavailable.
- The salad can be served chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days; add fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
