Lentil Salad

Serves 2 | Prep Time: 15 minutes | Cook Time: 15 minutes

Fresh and super easy to put together. Serve with really good tinned smoked trout/salmon (like from fishwives) or grilled protein of your choice. Recipe can easily be doubled.

Ingredients

1 cup uncooked lentils
1 large cucumber, diced
1 cup of cherry tomatoes, halved
½ red onion, diced
½ bunch parsley, chopped
½ bunch dill
1 mango (optional)

For the dressing:

2 tablespoons extra virgin olive oil
2 tablespoons water
3 tablespoons tahini
1 garlic clove
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 teaspoon agave (or maple syrup)

Chef Tips

If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.

Preparation

Step 1

Cook lentils according to package instructions. Set aside and cool

Step 2

In a large bowl, mix together the cooked lentils, cucumber, tomatoes, red onion, herbs and mango.

Step 3

Make the dressing by placing all ingredients in a small bowl and whisk until combined. Season with salt and pepper to taste.

Step 4

Add the dressing to the lentils and veg and mix until the salad tastes seasoned.