Home
Recipes
Lentil salad with tahini dressing

A bowl of lentil salad with tahini dressing

Lentil salad with tahini dressing

Name: Lentil salad with tahini dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp cold-pressed rapeseed oil; 320g sweet potatoes cut into cubes; 2 large carrots cut into thin sticks (320g); 2 large courgettes (375g) cut into chunks; 2 medium red onions halved and sliced; 1 tsp cumin seeds; 2 tbsp finely chopped ginger; 2 tbsp pumpkin seeds; 2 x 390g cans green lentils drained; 2 tsp vegetable bouillon powder; 1 lemon zested; good handful of mint roughly chopped; handful of parsley roughly chopped; 2.5-3 tbsp tahini; 1 garlic clove finely grated; 2 x 120g pot bio yogurt; a little smoked paprika to serve

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.45 ratingsRate

loading...

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.

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chia & oat breakfast scones with yogurt and berries

A star rating of 3.3 out of 5.27 ratings

Chickpea soup with chunky gremolata

A star rating of 4.7 out of 5.18 ratings

Vegan jambalaya

A star rating of 4.6 out of 5.125 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp cold-pressed rapeseed oil
320g sweet potatoes

cut into cubes
2 large carrots

cut into thin sticks (320g)
2 large courgettes

(375g) cut into chunks
2 medium red onions

halved and sliced
1 tsp cumin seeds
2 tbsp finely chopped ginger
2 tbsp pumpkin seeds
2 x 390g cans green lentils

drained
2 tsp vegetable bouillon powder
1 lemon

zested
good handful of mint

roughly chopped
handful of parsley

roughly chopped
2.5-3 tbsp tahini
1 garlic clove

finely grated
2 x 120g pot bio yogurt
a little smoked paprika

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal460

low
fat21g
saturates4g
carbs42g
sugars23g
fibre12g
protein18g
salt0.36g

Method

step 1

Heat the oil in a large non-stick wok. Add 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 mins. 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. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

RECIPE TIPS

TRY OUR FREE HEALTHY DIET PLAN

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.45 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now