Lentil is the most versatile legume. I don’t ever remember a time I did not have lentils in my kitchen. It is easy to cook and does not require soaking a night before. I remember very well the time I put this recipe together. Do you ever find yourself with a fridge full of various vegetables, but only a small quantity of each? They’re all too good to waste, but there’s not enough of any one kind to make a complete dish. From here my favorite recipe was born.
This can be made into a big batch or a smaller one depending on what you choose.
How to Prepare
Ingredients
- 2 Cups of cooked brown lentils
- 2 Persian cucumbers (you can use another)
- 1 Large red bell pepper
- 1 Large orange bell pepper
- 1 large tomato
- 1 cup thinly sliced red cabbage
- Chopped fresh herbs
- 2 pieces of scallions chopped thinly
Dressing:
- 4 Tbs extra virgin olive oil
- 2 Tbs tahini oil
- 2 Lemons (juiced)
- 1 Tbs Za’atar
- 2 tsp sea salt or salt to taste
Direction
- Chop all vegetables small but in sizes.
- Bring all together in a deep bowl.
- Mix the dressing together in a separate bowl making sure it’s creamy.
- Pour it evenly onto to the salad and mix thoroughly.
- Note: If the tahini is too thick you can add 1 or 2 tsp water to the dressing as you are mixing it, this will make it more runny and creamy.
- This salad can stay in the fridge for 3 days making a wonderful complete meal or snack.
