A bowl of lentil salad with tahini dressing

Lentil salad with tahini dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

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.

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal460
  • fat21g
  • saturates4g
  • carbs42g
  • sugars23g
  • fibre12g
  • protein18g
  • salt0.36g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp cold-pressed rapeseed oil
  • 320g sweet potatoes, cut into cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 large carrots, cut into thin sticks (320g)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large courgettes, (375g) cut into chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 medium red onions, halved and sliced
  • 1 tsp cumin seeds
  • 2 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp pumpkin seeds
  • 2 x 390g cans green lentils, drained
  • 2 tsp vegetable bouillon powder
  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • good handful of mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful of parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2½ -3 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 garlic clove, finely grated
  • 2 x 120g pot bio yogurt
  • a little smoked paprika, to serve


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jun, 2020
Really filling and tasty
Caroline Thomas
5th Jun, 2020
Liked this a lot but huge portions (again) and takes a lot of time to prep
30th May, 2020
So filling, enormous portions (and we are good eaters!). Super tasty and easy to make. Great lunch option.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?