This lentil salad recipe features bold dill, tahini and pepperoncini pepper flavors! It’s tangy, crisp-tender, and delicious. Recipe yields about 6 to 8 side servings and keeps well for up to 4 days.
Ingredient:
Salad
1 ½ cups black beluga lentils
1 bay leaf
½ teaspoon fine sea salt
2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
¾ cup fresh flat-leaf parsley
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed, torn into small pieces
½ cup chopped celery (about 2 ribs)
½ cup thinly sliced green onion
½ cup chopped pickled pepperoncini pepper
Optional cheese: ½ cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
Tahini-dill dressing
⅓ cup extra-virgin olive oil
¼ cup lemon juice
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed
2 tablespoons tahini
1 clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste