This lentil salad in tahini dill dressing is a vibrant and hearty dish that combines the earthy flavors of black beluga lentils with the fresh, zesty notes of dill and lemon juice. Perfect for a light lunch or a side dish, this salad is both nutritious and satisfying.
Photos of Lentil Salad in Tahini Dill Dressing Recipe
Some ingredients in this recipe, such as black beluga lentils, tahini, and pepperoncini peppers, may not be commonly found in your pantry. Make sure to check the international or specialty foods section at your supermarket for these items. Fresh dill and havarti cheese might be in the fresh produce and cheese sections, respectively.
Ingredients For Lentil Salad In Tahini Dill Dressing
Black beluga lentils: Small, dark lentils known for their earthy flavor and firm texture.
Bay leaf: An aromatic leaf used to flavor soups, stews, and braises.
Fine sea salt: A finely ground salt used for seasoning.
Carrots: Orange root vegetables that add sweetness and crunch.
Flat-leaf parsley: A fresh herb with a slightly peppery taste.
Dill leaves: An herb with a grassy, slightly tangy flavor.
Celery: A crunchy vegetable that adds texture and a mild flavor.
Green onion: A milder onion variety that adds a zesty kick.
Pepperoncini peppers: Mildly spicy pickled peppers that add a tangy flavor.
Havarti: A creamy, buttery cheese that melts well.
Extra-virgin olive oil: A high-quality olive oil used for dressing.
Lemon juice: Freshly squeezed juice that adds acidity and brightness.
Tahini: A paste made from ground sesame seeds, adding a nutty flavor.
Garlic: A pungent bulb used for its strong flavor.
Red pepper flakes: Crushed dried chili peppers that add heat.
Black pepper: Ground peppercorns that add spice and depth.
One reader, Abe Brill says:
This lentil salad in tahini dill dressing is a delightful blend of flavors and textures. The fresh herbs and tangy dressing perfectly complement the hearty lentils. It's a refreshing and satisfying dish that's both healthy and delicious. Highly recommend!
Techniques Required for Lentil Salad in Tahini Dill Dressing
How to sort through lentils: Look through the lentils to remove any debris or damaged lentils. How to rinse lentils: Place the lentils in a fine-mesh sieve and rinse under running water until the water runs clear. How to test lentils for doneness: Use a fork to scoop out a few lentils and taste them to check if they are fully cooked. How to blend dressing: Combine the dressing ingredients in a food processor and blend until smooth, scraping down the sides as necessary. How to grate carrots: Use a grater to shred the carrots into small pieces. How to chop herbs and vegetables: Finely chop the parsley, dill, celery, green onion, and pepperoncini peppers. How to season to taste: Add additional salt, red pepper flakes, black pepper, lemon juice, or chopped pepperoncini as needed to adjust the flavor.
How To Make Lentil Salad in Tahini Dill Dressing
Whip up this flavorful lentil salad tossed in a zesty tahini dressing for your next tasty side dish! Assemble a mouthwatering batch in just under an hour.
Serves:
Ingredients
For Salad:
- 1½cupsblack beluga lentils
- 1bay leaf
- ½tspfine sea salt
- 2cupscarrots,peeled, grated
- ¾cupfresh flat-leaf parsley
- ⅓ozfresh dill leaves,¼ cup, tough stems removed, torn into small pieces
- ½cupcelery,about 2 ribs, chopped
- ½cupgreen onion,thinly sliced
- ½cuppepperoncini pepper,pickled, chopped
- ½cuphavarti,havarti dill, or mild cheddar, or crumbled feta, optional
For Tahini-Dill Dressing:
- ⅓cupextra-virgin olive oil
- ¼cuplemon juice
- ⅓ozfresh dill leaves,¼ cup, tough stems removed
- 2tbsptahini
- 1garlic clove,roughly chopped
- ½tspfine sea salt,or to taste
- ½tspred pepper flakes,to taste, optional
- freshly ground black pepper,to taste
Instructions
Lentils:
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Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring to a boil over high heat.
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Sort through the lentils for debris, then rinse in a fine-mesh sieve under running water until the water runs clear. Set aside.
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Once the water is boiling, add the rinsed lentils. Add the bay leaf and salt.
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Set the timer for 16 minutes, then reduce the heat as necessary to prevent overflow and to maintain a lively simmer.
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Once the timer has gone off, use a fork to scoop out a few lentils and test for doneness.
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If the lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, strain off all the excess water.
Dressing:
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In a food processor, combine the olive oil, lemon juice, dill, tahini, garlic, salt, red pepper flakes, and several twists of black pepper.
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Blend until smooth, pausing to scrape down the sides and the bottom of the bowl as necessary. Set aside.
To Assemble:
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Pour the lentils into a medium serving bowl, then discard the bay leaf.
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Pour in all of the dressing, then stir to combine. Add the grated carrots, parsley, the remaining dill, celery, green onion, and pepperoncini peppers.
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Wait to add the optional cheese until the lentils are just warm to not melt the cheese.
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Stir to combine. Season to taste with additional salt, red pepper flakes, and/or black pepper. Add 1 tablespoon more of lemon juice or chopped pepperoncini, as needed.
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Serve, and enjoy!
Recipe Notes
- For better taste, let the salad rest for 20 minutes.
- It keeps well in the refrigerator, covered, for about 4 days.
Nutrition
- Calories: 336.31kcal
- Fat: 15.51g
- Saturated Fat: 2.16g
- Monounsaturated Fat: 9.93g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 38.66g
- Fiber: 7.75g
- Sugar: 3.59g
- Protein: 13.82g
- Sodium: 362.85mg
- Calcium: 87.24mg
- Potassium: 623.11mg
- Iron: 4.78mg
- Vitamin A: 392.65µg
- Vitamin C: 28.62mg
Technique Tip for Making Lentil Salad in Tahini Dill Dressing
When cooking lentils, ensure to maintain a lively simmer rather than a rolling boil. This helps the lentils cook evenly without splitting or becoming mushy. Additionally, always taste test a few lentils towards the end of the cooking time to ensure they are tender but still hold their shape.
Time-Saving Tips for Making This Recipe
Cook lentils in advance: Prepare lentils a day ahead and store them in the fridge to save time on cooking day.
Use pre-chopped veggies: Buy pre-chopped carrots, celery, and green onions to cut down on prep time.
Make dressing ahead: Blend the tahini-dill dressing in advance and refrigerate it until needed.
Batch cooking: Double the recipe and store extra portions for quick meals throughout the week.
Quick cheese prep: Use pre-shredded havarti or skip the cheese to save time.
Substitute Ingredients For Lentil Salad in Tahini Dill Dressing Recipe
black beluga lentils - Substitute with green lentils: Green lentils hold their shape well and have a similar texture to black beluga lentils.
bay leaf - Substitute with thyme: Thyme provides a similar earthy flavor that complements the lentils.
fine sea salt - Substitute with kosher salt: Kosher salt has a similar taste and can be used in the same quantity.
carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when cooked.
fresh flat-leaf parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.
fresh dill leaves - Substitute with fennel fronds: Fennel fronds have a similar anise-like flavor to dill.
celery - Substitute with fennel stalks: Fennel stalks provide a similar crunch and a slightly sweet flavor.
green onion - Substitute with chives: Chives offer a mild onion flavor similar to green onions.
pepperoncini pepper - Substitute with banana peppers: Banana peppers have a similar mild heat and tangy flavor.
havarti - Substitute with gouda: Gouda has a similar creamy texture and mild flavor to Havarti.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.
tahini - Substitute with sunflower seed butter: Sunflower seed butter offers a similar creamy texture and nutty flavor.
garlic clove - Substitute with shallot: Shallots provide a milder, slightly sweet onion flavor.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level and can be used in smaller quantities.
freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness without altering the color of the dressing.
Presenting the Lentil Salad in Tahini Dill Dressing
Use a pristine white plate: The clean, white background will make the vibrant colors of the lentil salad and tahini-dill dressing pop, creating a visually appealing contrast.
Create a base layer: Start by spreading a thin layer of the tahini-dill dressing on the plate. This will act as a flavorful foundation and ensure every bite has a touch of the dressing.
Mound the lentils artfully: Spoon the cooked lentils into a neat mound in the center of the plate. Use a ring mold if available to keep the shape precise and elegant.
Add the vegetables strategically: Arrange the grated carrots, celery, green onion, and pepperoncini peppers around the lentils in a visually pleasing pattern. This adds texture and color variation.
Garnish with fresh herbs: Sprinkle fresh dill leaves and flat-leaf parsley over the top. The fresh herbs will add a burst of color and a hint of freshness.
Incorporate the cheese delicately: Crumble the havarti cheese over the salad just before serving. Ensure the cheese is evenly distributed but not overwhelming.
Drizzle extra dressing: Lightly drizzle additional tahini-dill dressing over the top for added flavor and visual appeal. Use a squeeze bottle for precision.
Finish with a touch of zest: Add a few more twists of freshly ground black pepper and a sprinkle of red pepper flakes for a final touch of seasoning and color contrast.
Serve with elegance: Place the plated salad on a polished wooden board or a sleek serving tray to enhance the presentation. Ensure the plate is spotless and free of any drips or smudges.
Essential Tools for Making Lentil Salad
Medium-to-large saucepan: Used to cook the lentils by boiling them in water.
Fine-mesh sieve: Essential for rinsing the lentils under running water to remove any debris and ensure the water runs clear.
Fork: Handy for testing the doneness of the lentils by scooping out a few and checking their texture.
Strainer: Used to drain the excess water from the cooked lentils.
Food processor: Necessary for blending the ingredients of the tahini-dill dressing until smooth.
Measuring cups: Important for accurately measuring the lentils, olive oil, lemon juice, and other ingredients.
Measuring spoons: Used to measure smaller quantities like salt, tahini, and red pepper flakes.
Cutting board: Provides a surface for chopping the vegetables and herbs.
Chef's knife: Essential for chopping the carrots, parsley, dill, celery, green onion, and pepperoncini peppers.
Grater: Used to grate the carrots for the salad.
Mixing bowl: A medium-sized bowl to combine the cooked lentils with the dressing and other salad ingredients.
Spatula or large spoon: Useful for stirring the salad ingredients together to ensure they are well combined.
Storing and Freezing Lentil Salad
This lentil salad can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors will meld together and intensify over time, making it a great option for meal prep or leftovers.
If you plan to store the salad for more than a day, consider keeping the dressing separate and adding it just before serving to prevent the vegetables from becoming too soggy.
To keep the salad fresh and crisp, place a paper towel on top of the salad before sealing the container. This will absorb any excess moisture and help maintain the texture of the vegetables.
If you want to freeze the lentil salad, it's best to do so without the dressing and any fresh herbs. Cook the lentils, let them cool completely, and then transfer them to a freezer-safe container or resealable bag. Freeze for up to 3 months.
When ready to use the frozen lentils, thaw them overnight in the refrigerator. Once thawed, add the dressing, fresh herbs, and any other desired ingredients before serving.
If you have leftover tahini dill dressing, store it separately in an airtight container in the refrigerator for up to 1 week. The dressing may thicken when chilled, so let it come to room temperature and give it a good stir before using.
Random Fact About Lentil Salad in Tahini Dill Dressing
A fun fact about this lentil salad recipe is that black beluga lentils are named after beluga caviar because of their similar appearance. They hold their shape well when cooked, making them perfect for salads.
Is This Lentil Salad Recipe Economical for Home Cooking?
This lentil salad in tahini dill dressing recipe is quite cost-effective for a household. The primary ingredients like lentils, carrots, and celery are affordable and widely available. Specialty items like tahini and Havarti cheese add a gourmet touch without breaking the bank. The approximate cost for a household of 4 people is around $15-$20 USD. Overall Verdict: 8/10.
Is This Lentil Salad Recipe Healthy or Unhealthy?
The lentil salad with tahini dill dressing is a nutritious and well-balanced dish. Here's why:
- Lentils are an excellent source of plant-based protein, fiber, iron, and folate, which support overall health and digestion.
- The salad incorporates a variety of vegetables, such as carrots, celery, and green onions, providing essential vitamins, minerals, and antioxidants.
- Fresh herbs like parsley and dill add flavor and offer additional health benefits, such as anti-inflammatory properties.
- The tahini dill dressing is made with heart-healthy olive oil, lemon juice, and tahini, which is rich in healthy fats and calcium.
However, there are a few aspects that could be improved to make the recipe even healthier:
- Reduce the amount of havarti cheese or opt for a lower-fat cheese alternative to decrease the overall saturated fat content.
- Consider using whole-grain or gluten-free pasta instead of traditional pasta to increase the fiber content and make the dish more suitable for those with gluten sensitivities.
- Add more leafy greens, such as spinach or kale, to boost the nutrient density of the salad.
- Experiment with different types of lentils, such as red or green lentils, to vary the texture and nutrient profile.
- Incorporate additional herbs and spices, like mint or cumin, to enhance the flavor without relying on excessive salt or oil.
Editor's Thoughts on This Lentil Salad Recipe
This lentil salad in tahini dill dressing is a delightful fusion of flavors and textures. The black beluga lentils provide a hearty base, while the fresh herbs and vegetables add vibrant freshness. The tahini dill dressing, with its creamy and tangy profile, ties everything together beautifully. The addition of havarti cheese offers a subtle richness that complements the other ingredients. Overall, this recipe is well-balanced and nutritious, making it a perfect choice for a light yet satisfying meal.
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Why trust this Lentil Salad in Tahini Dill Dressing Recipe:
This lentil salad with tahini dill dressing is a nutritious and flavorful dish that combines the earthiness of black beluga lentils with the freshness of carrots, parsley, and dill. The tahini and lemon juice dressing adds a creamy, tangy touch, while the pepperoncini peppers provide a zesty kick. Perfectly balanced and easy to prepare, this recipe is a must-try for anyone looking to enjoy a wholesome and delicious meal.
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