Welcome to my blog!

Lentil Salad with Tahini Dressing

15 Minutes

super easy


This warm Lentil Salad with Tahini Dressing is packed with fiber and plant-based protein. It is therefore a hearty and healthy lunch not only for vegetarians.



Adjust Servings
200 Grams Sweet potatoes
150 Grams Brown lentils (cooked)
1 Tablespoon Tahini paste
1 Tablespoon Lime juice
1 Tablespoon Warm water
Pistachio salsa
25 Grams Pistachios
45 ml Olive oil
1 Lime
1/2 teaspoon Salt & Pepper
Nutritional Information
970 Calories
60 g Fats
26 g Protein
82 g Carbs
12 g Sugar


Prepare the sweet potatoes
Preheat the oven to 200 °C. Cut the sweet potatoes into cubes and spread them on a baking sheet. Toss them with 1 tbsp olive oil and ¼ tsp each of salt and pepper. Bake for 25 to 30 minutes, flipping once halfway through baking, until the potatoes are tender.
Mark as complete
Make pistachio salsa
While the sweet potatoes are baking, prepare the pistachio salsa: Combine chopped cilantro, parsley, pistachios, lime zest, 1 tablespoon lime juice, and ¼ teaspoon each salt and black pepper. Add the rest of the olive oil and mix well. In a separate smaller bowl, combine tahini, remaining 1 tbsp lime juice and 1 tbsp water; mix until smooth.
Mark as complete
Finish the salad
In a large bowl, prepare the baked sweet potatoes and lentils, add the pistachio paste and mix thoroughly. Spread on a serving plate or bowl. Finally, drizzle with the tahini-lime mixture and serve.
Mark as complete
Serving - Lentil salad is hearty enough to enjoy on its own, yet versatile enough to pair with other dishes.
Olive oil - Since it is one of the dominant flavors, choose a really good quality olive oil.
Pistachios - Roasted and salted pistachios add extra flavour to the salad.
Sweet potatoes - With sweet potatoes, you don't have to bother peeling them. Use them whole and enjoy their full nutritional potential.

Leave a Reply

Your email address will not be published. Required fields are marked *