Tangy Lentil Salad with Dill & Pepperoncini

Name: Tangy Lentil Salad with Dill & Pepperoncini
Prep time: 24 min
Cook time: 16 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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; 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

Instructions

Prep:24minCook:16min

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.

Updated at: Mon, 25 Nov 2024 04:51:29 GMT