Crispy Lentil Salad with Lemon-Tahini Dressing

A vibrant and crunchy lentil salad topped with crispy spiced lentils and a zesty lemon-tahini dressing. It makes a perfect fall salad with a touch of Mediterranean flavor.

By @fat.burning.recipes

Original recipe source

Cook time: 40 minutes

Servings: 5

Ingredients

• 2 cups lentils cooked, brown or green only
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 0 salt pinch
• 0 parchment paper
• 0.5 cup olive oil
• 0.33 cup lemon juice
• 3 tbsp tahini
• 1.5 tbsp maple syrup
• 2 cloves garlic mashed
• 1 tsp cumin
• 0.5 tsp salt
• 0.75 tsp black pepper
• 0 water to thin as needed
• 1 bunch dino kale
• 1 bunch green onions finely sliced
• 0.5 cup italian parsley chopped
• 0.5 cup castelvetrano olives pitted, chopped
• 0.5 cup slivered almonds
• 1 cup feta cheese crumbled

Instructions

1. Cook lentils until firm to the bite, not mushy. Drain and dry the lentils as much as possible using a paper towel.
2. Preheat the oven to 325°F. Toss the lentils with olive oil, chili powder, garlic powder, and a pinch of salt. Spread on a parchment-lined baking sheet.
3. Bake the lentils in the oven for 30-35 minutes, shaking and tossing at the 20-minute mark. Remove when crispy and let cool.
4. Blend olive oil, lemon juice, tahini, maple syrup, mashed garlic, cumin, salt, and pepper in a blender until creamy. Thin with water as needed.
5. Remove stems from kale and chop into small pieces. Add kale, green onions, parsley, olives, almonds, and feta cheese to a large salad bowl.
6. Add the crispy lentils to the salad bowl. Pour the dressing over the salad, toss to combine, and serve immediately.