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CRISPY LENTIL SALAD with Lemon-Tahini Dressing,
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CRISPY LENTIL SALAD with Lemon-Tahini Dressing, the perfect FALL SALAD! By now you know I am all about crispy rice salads, but have you ever had crispy LENTILS? They are seasoned perfectly and perfect either as a snack by the handful or as a topping on your salads—especially this one. This salad has all the fall vibes going—we’ve got kale, green onions, parsley, olives, almonds, lots of crumbled feta, and crispy lentils, all coated in that dressing that you guys already know and LOVE! Tag me when you make it so I can repost on stories! Save this recipe and share this post with friends!
Makes 4/6 servings
Crispy Lentils
2 cups cooked lentils (brown or green only, red won’t work), cooled
1 tb olive oil
1 tsp chili powder
1 tsp garlic powder
Pinch salt
Salad
1 bunch dino kale, stems removed and chopped
1 bunch green onions, finely sliced
1/2 cup chopped Italian parsley
1/2 cup pitted castelvetrano olives, chopped
1/2 cup slivered almonds
1 cup crumbled feta cheese
Lemon Tahini Dressing
1/2 cup olive oil
1/3 cup lemon juice (this is 1-2 lemons)
3 tb tahini
1 1/2 tb maple syrup
2 cloves garlic, mashed
1 tsp cumin
1/2 tsp salt
3/4 tsp black pepper
Water to thin as needed
First, cook lentils -they should be firm to the bite and NOT mushy. Drain water and spread them out on a paper towel and gently pat dry to remove as much moisture as possible. Preheat oven to 325F. Spread them on a parchment-lined baking sheet and toss gently with the spices and olive oil. Spread into an even layer and bake for 30-35 minutes, shaking the tray and tossing at the 20-minute mark. Remove from the oven when they are crispy and let cool. Next, prepare the dressing. Add all of the ingredients into a blender and blend until creamy. Taste and adjust seasonings as needed. Finally, remove the stems from the kale and chop them into small pieces. Add kale to a large salad bowl along with the rest of the salad ingredients. Add the crispy lentils. Pour the dressing on top, toss, and enjoy immediately!
#recipeoftheday #recipe #easyrecipe #saladrecipe #shorts
Makes 4/6 servings
Crispy Lentils
2 cups cooked lentils (brown or green only, red won’t work), cooled
1 tb olive oil
1 tsp chili powder
1 tsp garlic powder
Pinch salt
Salad
1 bunch dino kale, stems removed and chopped
1 bunch green onions, finely sliced
1/2 cup chopped Italian parsley
1/2 cup pitted castelvetrano olives, chopped
1/2 cup slivered almonds
1 cup crumbled feta cheese
Lemon Tahini Dressing
1/2 cup olive oil
1/3 cup lemon juice (this is 1-2 lemons)
3 tb tahini
1 1/2 tb maple syrup
2 cloves garlic, mashed
1 tsp cumin
1/2 tsp salt
3/4 tsp black pepper
Water to thin as needed
First, cook lentils -they should be firm to the bite and NOT mushy. Drain water and spread them out on a paper towel and gently pat dry to remove as much moisture as possible. Preheat oven to 325F. Spread them on a parchment-lined baking sheet and toss gently with the spices and olive oil. Spread into an even layer and bake for 30-35 minutes, shaking the tray and tossing at the 20-minute mark. Remove from the oven when they are crispy and let cool. Next, prepare the dressing. Add all of the ingredients into a blender and blend until creamy. Taste and adjust seasonings as needed. Finally, remove the stems from the kale and chop them into small pieces. Add kale to a large salad bowl along with the rest of the salad ingredients. Add the crispy lentils. Pour the dressing on top, toss, and enjoy immediately!
#recipeoftheday #recipe #easyrecipe #saladrecipe #shorts
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