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Lentil Salad with Creamy Tahini Dressing

15 Minutes



This Lentil Salad is simple, delicious and makes a hearty lunch for busy days! It’s loaded with fresh vegetables, herbs, nutrients and the Creamy Tahini dressing just makes it absolutely delicious.



Adjust Servings
250 grams cooked brown lentils
100 grams feta cheese
1 whole red pepper
a handful of parsley
2 handfuls of arugula
For Creamy Tahini Dressing
2 tablespoons tahini paste
2 tablespoons wine vinegar
1 teaspoon dijon mustard
1 tablespoon honey
2 tablespoons ice cold water
juice of 1/2 lemon
Nutritional Information
225 Calories
11 g Fat
12 g Protein
23 g Carbs
7 g Sugars


Lentils first!
If you don't have cooked lentils, start preparing them. Pour cold water over the lentils, leave to soak for half an hour and drain. Cover again with three times as much water and cook without stirring for about 20 minutes until tender, but the lentils should remain firm. Drain and leave to drain.
Finely chop the peppers, chop the arugula and fresh parsley. Add the cooked and cooled lentils, rocket and peppers to the bowl. Crumble the feta and add to the other ingredients.
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Time for the Dressing
Now prepare your dressing. Whisk all the ingredients together to make a smooth dressing. Make sure all the ingredients are nicely combined. Pour the finished dressing over the salad and mix thoroughly so that all the ingredients are coated. Enjoy!
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