
By Andy Smith
Lentil salad with tahini dressing
2 steps
Prep:10minCook:15min
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Updated at: Sat, 30 Dec 2023 11:23:27 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
23
High
Nutrition per serving
Calories412.6 kcal (21%)
Total Fat16.4 g (23%)
Carbs49.2 g (19%)
Sugars13.9 g (15%)
Protein16 g (32%)
Sodium430.6 mg (22%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbspcold-pressed rapeseed oil

320gsweet potatoes
cut into cubes

320gcarrots
large, cut into thin sticks

375gcourgettes
large, cut into chunks

2red onions
medium, halved and sliced

1 tspcumin seeds

2 Tbspginger
finely chopped

2 Tbsppumpkin seeds

2 x 390gcans green lentils
drained

2 tspvegetable bouillon powder

1lemon zested

mint
roughly chopped

parsley
roughly chopped

2 ½ Tbsptahini

1garlic clove
finely grated

2 x 120gbio yogurt

smoked paprika
to serve
Instructions
Step 1
Air fry the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of minutes. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.








Step 2
Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using.
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