Lentil Salad in Tahini Dill Dressing Recipe

Lentil Salad in Tahini Dill Dressing Recipe

How To Make Lentil Salad in Tahini Dill Dressing

Whip up this flavorful lentil salad tossed in a zesty tahini dressing for your next tasty side dish! Assemble a mouthwatering batch in just under an hour.

Preparation: 24 minutes
Cooking: 16 minutes
Total: 40 minutes



For Salad:

  • cupsblack beluga lentils
  • 1bay leaf
  • ½tspfine sea salt
  • 2cupscarrots,peeled, grated
  • ¾cupfresh flat-leaf parsley
  • ozfresh dill leaves,¼ cup, tough stems removed, torn into small pieces
  • ½cupcelery,about 2 ribs, chopped
  • ½cupgreen onion,thinly sliced
  • ½cuppepperoncini pepper,pickled, chopped
  • ½cuphavarti,havarti dill, or mild cheddar, or crumbled feta, optional

For Tahini-Dill Dressing:

  • cupextra-virgin olive oil
  • ¼cuplemon juice
  • ozfresh dill leaves,¼ cup, tough stems removed
  • 2tbsptahini
  • 1garlic clove,roughly chopped
  • ½tspfine sea salt,or to taste
  • ½tspred pepper flakes,to taste, optional
  • freshly ground black pepper,to taste



  1. Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring to a boil over high heat.

  2. Sort through the lentils for debris, then rinse in a fine-mesh sieve under running water until the water runs clear. Set aside.

  3. Once the water is boiling, add the rinsed lentils. Add the bay leaf and salt.

  4. Set the timer for 16 minutes, then reduce the heat as necessary to prevent overflow and to maintain a lively simmer.

  5. Once the timer has gone off, use a fork to scoop out a few lentils and test for doneness.

  6. If the lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, strain off all the excess water.


  1. In a food processor, combine the olive oil, lemon juice, dill, tahini, garlic, salt, red pepper flakes, and several twists of black pepper.

  2. Blend until smooth, pausing to scrape down the sides and the bottom of the bowl as necessary. Set aside.

To Assemble:

  1. Pour the lentils into a medium serving bowl, then discard the bay leaf.

  2. Pour in all of the dressing, then stir to combine. Add the grated carrots, parsley, the remaining dill, celery, green onion, and pepperoncini peppers.

  3. Wait to add the optional cheese until the lentils are just warm to not melt the cheese.

  4. Stir to combine. Season to taste with additional salt, red pepper flakes, and/or black pepper. Add 1 tablespoon more of lemon juice or chopped pepperoncini, as needed.

  5. Serve, and enjoy!

Recipe Notes

  • For better taste, let the salad rest for 20 minutes.
  • It keeps well in the refrigerator, covered, for about 4 days.


  • Calories: 336.31kcal
  • Fat: 15.51g
  • Saturated Fat: 2.16g
  • Monounsaturated Fat: 9.93g
  • Polyunsaturated Fat: 2.80g
  • Carbohydrates: 38.66g
  • Fiber: 7.75g
  • Sugar: 3.59g
  • Protein: 13.82g
  • Sodium: 362.85mg
  • Calcium: 87.24mg
  • Potassium: 623.11mg
  • Iron: 4.78mg
  • Vitamin A: 392.65µg
  • Vitamin C: 28.62mg
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