Tahini Lentil Salad Bowl
Protein-rich lentils tossed with crisp vegetables, fresh herbs, and a silky lemon–tahini dressing. Simple ingredients, bold flavor, and perfect for any season.
Prep: 15 minutes
Cook (if lentils not cooked): 20 minutes
Total: ~35 minutes
Ingredients
Lentil Base
1½ cups cooked green or brown lentils
1 tbsp olive oil
1 tbsp lemon juice
½ tsp cumin
Salt & black pepper
Fresh Veggies
½ cup cucumber, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely sliced
½ cup grated carrot
¼ cup parsley or cilantro, chopped
Tahini Dressing
3 tbsp tahini
1½ tbsp lemon juice
1 small garlic clove, grated
2–3 tbsp warm water
Salt to taste
Optional Toppings
Avocado slices
Toasted sunflower or pumpkin seeds
Olives
Pomegranate seeds
Instructions
1️⃣ Season Lentils
In a bowl, toss warm lentils with olive oil, lemon juice, cumin, salt & pepper
2️⃣ Make Dressing
Whisk tahini, lemon juice, garlic & salt
Add warm water gradually until smooth and creamy
3️⃣ Assemble Salad
Combine lentils with veggies and herbs
Drizzle dressing and toss gently
4️⃣ Finish
Add toppings just before serving
Tips
Use warm lentils — they absorb dressing better
Add roasted sweet potato or cauliflower for heartiness
For extra protein, add chickpeas or grilled tofu
Frequently Asked Questions
Q: Can I make it ahead?
Yes — keeps well 3 days in fridge (add herbs fresh).
Q: Vegan & gluten-free?
100% yes.
Q: Dressing too thick?
Just add warm water or extra lemon juice.
Nutritional Information
Calories: 420 kcal
Protein: 20 g
Fiber: 13 g
Healthy fats: 22 g