Lentil Salad w Tahini Yogurt Cream

Serves 3

Lentils are packed full of healthy vitamins and nutritional value. They aid the digestive system, are high in protein, good for the heart and they have also been known to stabilise blood sugar levels. Enjoy this salad as a lunch even prepping a larger portion to last a few days in the fridge for convenience or as a delicious dinner. We hero some of our favourite summer seasonal flavours including asparagus and avos of course which are currently in their absolute prime (due to their high good-fat content)!

The lentil salad:
1 cup brown lentils/French green lentils, rinsed well and picked over
3 cups of water
1-2 bay leaves (optional)
Pinch salt
1 capsicum, diced
1 bunch(250g) asparagus, trimmed and cut into 1-2 cm pieces
1 red onion, diced
1 cucumber, diced
2 avocado, sliced
Oil for cooking

The dressing:
¼ cup olive oil
1 lemon, juiced
S & P to taste

The tahini yogurt cream:
¼ cup tahini yogurt
⅔ cup greek-style yogurt (use vegan or dairy based depending on your dietary requirements)
Pinch salt
1 lemon, juiced

Optional to garnish:
Herbs of choice e.g dill, parsley, micro herbs or chives

 

Lentil Salad w Tahini Yogurt Cream

Method

The method:
In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat and then turn to low and cook for 15-20 minutes or until lentils are al dente. Avoid over cook or the lentils will be mushy

While the lentils are cooking, prepare the vegetables and dressing. In a large frying pan/skillet, heat up some oil over medium-high heat, sauté asparagus, capsicum and red onion until tender but not over cooked. Transfer to a bowl to slightly cool

Drain the cooked lentils, discard the bay leaf and rinse quickly with cold water. Set aside

To make the dressing, in a small bowl/jar, combine all the dressing ingredients and mix well. Set aside

To make the tahini yogurt cream, in a bowl, combine tahini, yogurt, salt and lemon juice, stir and mix until smooth and creamy. Set aside in the fridge before serving

To make the salad, in a large serving bowl, combine lentils with asparagus, capsicum, red onion and cucumber, pour over half of the dressing and toss well to combine. Set aside

To serve, scoop a few spoonfuls of tahini yogurt creamy on a plate and serve with salad, sliced avocado and some dressing. Garnish with fresh dill or your herb of choice if desired

Lentil salad with tahini yogurt cream

Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday

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