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Tangy Lentil Salad with Dill & Pepperoncini

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Description

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
  • Freshly ground black pepper, to taste